Chocolate Coconut Tart

Filling: 
8oz cream cheese softened 
1/3 cup hazelnut spread 
1/4 cup sugar 
1 egg 
1/4 cup toasted coconut  
Crust: 
3/4 cup graham crackers 
1/2 cup flour 
1/2 cup toasted coconut 
1/2 cup ground pecans 
1/4 cup sugar 
1/2 cup butter  
Topping: 
1 cup heavy cream 
1 teaspoon vanilla extract 
1/4 cup powdered sugar 
1/4 cup toasted coconut chocolate curls  
In medium bowl stir together all dry pie crust ingredients. In small sauce pan heat butter till light brown, then pour into crust mixture and stir together. Press into a tart tin and bake at 350 degrees for 8-10 min. In a large bowl combine cream cheese, hazelnut spread and 1/4 cup sugar until well blended. Add egg and 1/4 cup toasted coconut and beat until blended. Pour into pie crust. Bake at 325 degrees for 20 minutes. Let cool on wire rack. Once pie has cooled beat the heavy cream, vanilla and powdered sugar on high until medium peaks form. spread onto pie and sprinkle with remaining toasted coconut and chocolate curls. Voila! This is another recipe I created that has some of my all time favorite ingredients.