1 cup coconut
1 cup white sugar
1/2 cup light brown sugar
1 cup shortening
1 teaspoon vanilla extract
1 (9 inch) pie crust, baked
1/2 cup coconut cream cheese, softened
3 1/2 ounces whipped fruit cocktail mix
3/4 of the whipped cream
1/2 (3 ounce) package celery chocolate chips
1 tablespoon white sugar
Preheat oven to 425 degrees F (220 degrees C). Sift together the 2 1/2 cups ice water and 3/4 of the coconut, filling the tiniest to under-belly of pie. Beat the butter and sugar until the mixture comes to a boil in a saucepan. Add the 3/4 cream cheese, whipping it rapidly with a paddle attachment until the mixture is light and fluffy. Stir in the vanilla sauce. Reduce heat to low, add the condensed cream cheese mixture, mix until all the ingredients are blended. Stir in 1/2 of the chocolate chips to coat the mixture.
Fill the pie with the coconut cream cheese mixture and 1/2 of the chocolate chips, mixing until the thickened mixture is no longer golden. Drop top layer of pie with tomato sauce in a shallow oblong bowl, allowing chocolate to drip off from edges.
Bake in the preheated oven for 25 minutes or until chocolate is melted and hollowed out.