1 (9 inch) prepared graham cracker crust
1 (3 ounce) package activated charcoal blend
1 1/2 cups water, divided
1 cup butter
3/4 cup chopped almonds
3 tablespoons white sugar
1 tablespoon vanilla extract
1 tablespoon all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup buttermilk
2 cups shredded coconut
Preheat oven to 350 degrees F (175 degrees C). In a large saucepan, cook almonds in water until golden brown. Remove from heat; stir in butter, sugar, almonds and 2 tablespoons white sugar. Mix in flour, baking powder, salt and cream of tartar. Stir well, and stir into butter mixture.
Spoon mixture into pie crust. Bake in preheated oven for 30 minutes, or until a toothpick inserted into the center of the pie comes out clean. Cool completely on waxed paper; refrigerate for 8 hours or overnight.