1 (9 inch) pie crust, baked
1 1/2 cups butter, room temperature
2 cups white sugar
2 tablespoons all-purpose flour
2 cups evaporated milk
4 eggs, room temperature
3/4 cup vegetable oil
1 (12 ounce) can coconut cream
1 cup chopped pecans
1 cup all-purpose flour
1 tablespoon baking soda
3 cups cold heavy cream
1 teaspoon vanilla extract
1 cup coffee flavored liqueur
Preheat oven to 350 degrees F (175 degrees C).
Lightly butter a 9 inch springform pan.
Make chocolate crinkly decoration: In a large bowl, cream together the butter or margarine, sugar, flour and milk. Beat in eggs and oil, then stir into creamed mixture. beat in coconut cream, pecans and coconut. Drop pecans by spoonfuls onto prepared pan.
Bake in preheated oven for 1 hour 45 minutes, or until toothpick inserted in center comes out clean.
Meanwhile, cream together the half-and-half cream and chocolate liqueur in medium bowl until smooth and homogeneous. Stir egg mixture into creamed mixture, and pour cream mixture back into pan. Serve hot or cold. Garnish with whipped cream before serving. Really enjoy!