<http://schema.org/recipeInstructions>
" Preheat oven to 375 degrees F. Into food processor, measure flour, 1/2 cup toasted coconut, 6 tablespoons margarine or butter (3/4 stick), cut up, 2 tablespoons sugar, and 1 tablespoon water. With knife blade attached, blend ingredients, pulsing processor on and off, until dough just comes together. Spray 9-inch pie plate with nonstick cooking spray. Press dough evenly into pie plate, making a small rim. With fork, prick dough in many places to prevent puffing and shrinking during baking. Bake pie shell 20 minutes or until golden, covering edge with foil during last 10 minutes to prevent overbrowning. Cool on wire rack. While pie shell is cooling, prepare filling: In 3-quart saucepan, mix cornstarch, salt, and 3/4 cup sugar; stir in milk. Over medium heat, cook until mixture boils and thickens, stirring constantly; boil 1 minute. In small bowl, with wire whisk or fork, beat egg yolks slightly. Into yolks, beat small amount of hot milk mixture. Slowly pour yolk mixture back into milk mixture, stirring rapidly to prevent lumping. Over low heat, cook about 2 minutes, stirring constantly, until very thick (mixture should be about 160 degrees F). Remove saucepan from heat; stir in melted chocolate, vanilla, and 2 tablespoons margarine or butter. Pour filling into pie shell. Place plastic wrap on surface of filling. Refrigerate pie 4 hours or until filling is cold and set. To serve, whip cream until stiff peaks form. Spoon whipped cream onto filling. Sprinkle with remaining toasted coconut."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a6091/chocolate-pudding-coconut-crust-2185/>