3 large eggs, at room temperature
1 cup heavy cream
Half a 15-ounce can cream of coconut, such as Coco Lopez
1/2 cup sugar
2 tablespoons (1/4 stick) unsalted butter, melted
1 tablespoon vanilla extract
1 1/2 cups sweetened flake coconut
1/4 cup semisweet chocolate chunks
1 premade pie crust (rolled and fitted into a 9-inch pie plate)
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