Step 5: Beat the room temperature chocolate cream mixture until light in color and
pour over the top of pie and smooth out the sides.
Using the rolling pin and the bottom piece of wax paper to help you, roll pie dough around the rolling pin and gently lift the
dough over top of the pie plate.
To avoid the top of pie cracking, you can lightly run a cold chunk of butter
all over the top of pie, fresh from the hot oven.
Melt a little peanut butter and drizzle
it over the top of the pie, sprinkle with chunky salt, chocolate chips, and a small amount of cocoa powder
Since the top crust wasn't going to cooperate with being rolling out and cut into lattice strips, I cut it into fun circles and placed
them over the top of the pie.
THE TOPPING: Beat whipping cream, powdered sugar, and coconut extract at medium speed with an electric mixer until soft peaks form; spread
over top of pie.
Roll the dough onto the rolling pin and unroll
it over top of the pie plate.
Brush
this over the top of the pie.
Then pour
it over the top of the pie and place it in the oven for 25 more minutes.