Prepare the pie pastry recipe as per the original recipe, with the following changes:

Remove 1 tbsp of the flour.  Replace with 3 tbsp of raw cocoa powder, and 1 extra tsp of sugar.  Blend as per the recipe, and continue with the butter and shortening. 

Divide into two equal portions and pat into disks.  Wrap in cling wrap.  Put one in the fridge, and the other one if the freezer for future use.  The one in the fridge should be in there at least 30 minutes before the next step.

When ready to bake off the pastry, take it out of the fridge and let it come up to room temp, about 20 minutes.  Then it will be easy to roll.

Preheat the oven to 400F

Mix 1/4 cup of AP flour with 1 tbsp of raw cocoa powder in a bowl with a whisk.  This will become your bench flour, for rolling the dough on.

Dust your rolling pin with this flour, and roll out the dish to fit a 9 inch pie plate, with a good 1-1.5 inch overhang.  Roll gently up in the rolling pin and then transfer the pin to the plate.  Unroll the pastry over the plate.  Ease the dough into the plate.  Trim excess, leaving a good 1 inch border.  Fold this under itself against the pie plate.  Flute or decorate as desired.  Using a fork, poke holes in the crust.  Place in the freezer for 10 minutes.

Cut a circle of parchment or aluminum foil large enough to fit into the pie and then fill it with pie weights or dried beans etc.  Try to remove as many air pockets as possible with the weights or beans. Place the pie plate on a baking sheet and bake in the lower third of the oven for 20 minutes.

Carefully remove the parchment and pie weights and bake for another 10 minutes, until it is set and starting to turn a darker brown.  

Remove and let cool entirely.

While the pie crust is baking off, prepare the filling:

In a pot, add the milk and bring it to a scald (watch that it doesn't boil)  I do this by cooking it at medium heat, until steam is starting to rise.  Alternatively you can heat the milk in the microwave.  I don't have a microwave, so I always forget about this option! It doesn't need to be boiling.

Meanwhile, add the flour, sugar, salt and shredded coconut into a medium sauce pan.  Place on a burner set at medium low.  Slowly add 1 cup of the scalded milk to the flour mixture.  Stir constantly until it begins to thicken.  Once thickened, add the next cup of milk.  Continue until the third cup of milk has been added.

Once it has thickened. removed it from the heat.  Add 1/2 cup of the heated mixture to the bowl with the beaten egg yolks.  Do this slowly and in a continuous stream, whisking it all together constantly.  Then return this new egg mixture to the pot on the stove, stirring constantly.

Return to the heat and cook, stirring, until it begins to boil and big bubbles start, after about 2-3 minutes.  It should be nicely thickened now.  Remove from the heat.

Stir in the butter, vanilla, almond extract and slivered almonds.

Chill completely.

Pour the filling into the pie shell and smooth the top.  Cover with cling wrap and chill in the fridge overnight before adding the whipped cream.

Whip Cream Layer:

Whip up the cream, icing sugar and Amaratto, starting at a slow speed, and gradually bringing the speed up to high.  Once fully whipped to a stiff peak (but before you start making butter!) you can spread it on the pie.

Mound the cream decoratively over the filling.  I like to leave a border of the filling showing, so that everyone can see what is inside.

Chill in the fridge while you prepare the chocolate drizzle.

In a double boiler (or microwave) melt about 3-4 oz (or 113 g) of dark chocolate.  As it is starting to melt, add the cream and stir to smooth.

Alternatively, if you have a jar of chocolate sauce in the cupboard or fridge, this is a great time to pull it out.  Place about 1/4 cup in a small sauce pan and heat over low temperature until wamed and thinned out.

In either case, make sure that the chocolate is runny, but no longer hot.

Have 1 tbsp of toasted coconut flakes and 1 tbsp of toasted almond slices ready.

Pull the pie out from the fridge and begin by tossing some of the coconut and almonds over the whipped cream.

Then drizzle the entire amount of chocolate over the pie: I use a fork, letting the chocolate drip from the tongs as I wave it to and fro across and all over the pie.  Let your Jackson Pollack out!

Sprinkle with the remaining coconut and almonds slices.  

Serve.