2 cups center pastry, flour, cream cheese, 1/4 cup milk, 1/4 cup packed brown sugar
2 egg whites
3/4 teaspoon nutmeg
1/3 cup peanut butter
1 teaspoon vanilla extract
1 (9 inch) prepared chocolate cookie crumb crust
3/4 cup semisweet chocolate chips
Prepare crust; set aside. Melt butter or margarine in a large nonporous glass or metal bowl over medium heat. Stir together flour and cream cheese, and set aside.
In a medium bowl, beat egg yolks until smooth and thick, 2 to 3 hours, or until mixture resembles coarse meal. In a separate bowl, Blend semisweet chocolate chips and peanut butter; beat until well combined. Mix in coconut extract and vanilla, adjusting amounts to taste. Spoon mixture into pastry shell.
In a medium bowl, fold half of the dough over mixture when lightly touched; reserve remaining mixture. Form dough into two balls 1 to 2 inches apart. Divide crust into two layers, press dough evenly into bottom and sides of pie pan, and press center rectangle down to grease the bottom of pan.
Bake in preheated oven for 30 to 40 minutes, or until dough is golden brown.
Makes 4 12-inch pie crusts; don't overbake.