2 cups shredded coconut
3 tablespoons melted butter
1 cup light or dark corn syrup
1/2 cup sugar
1/8 teaspoon salt
4 ounces of unsweetened baking chocolate chopped into pieces
3 tablespoon butter
4 eggs, slightly beaten
1 teaspoon vanilla extract
1 cup coarsely chopped pecans
1 21 ounce can of cherry pie filling
Heat over to 350 degrees F. Toss 3 tablespoons of melted butter with coconut until well blended. Pat in a round 8 inch cake pan. Place in oven and bake crust for 15 to 20 minutes until slightly browned.
Combine corn syrup, sugar and salt in a small saucepan. Bring mixture to a boil over medium heat, stirring until sugar is dissolved. Boil for 2 minutes. Remove from heat.
Add chocolate pieces and butter to syrup mixture, stirring until chocolate is melted and mixture is smooth. Cool for 5 minutes.
Pour chocolate mixture slowly over eggs, stirring constantly. Add vanilla and pecans;mix well. Place pan with crust on a baking sheet or pizza pan for stability. Pour mixture into crust.
Bake in a preheated 350 degree F oven for about 50 minutes, until the center of the pie is slightly puffed; cool at least one hour.
To serve, top each slice of pie with about 1/4 cup of cheery pie filling and a dollop of whipped cream.