• Make the filling first.

Lemon Cream

• 8 oz cream cheese
  Put the softened cream cheese in a stand mixer.
• 2 packets True Lemon, 1 tablespoon vanilla extract, 5 tablespoons sugar
  Mix it with the flat blade until it is nice and soft. Scrape the bowl down, add 2 tablespoons of sugar, the vanilla extract, and 1 lemon packet. Mix that until the mixture is light and fluffy.
• Change to the whisk attachment, and mix at medium-high speed for about 10 seconds.
• 1 cup whipping cream
  Slowly start adding the cream. You will have to scrape the bowl a few times.
• Continue whipping and adding almost all of the cream. You should have something that is beginning to look like whipped cream.
• Stop the mixer and add the last of the sugar and lemon packet. Scrape the bowl down if necessary. Add the rest of the cream.
• Put the mixer on high and whip until you have a nice consistency. The cream should hold its shape when picked up with a spoon. Don't over-mix!
• 2 cups flaked coconut
  When the filling is done, carefully fold in the coconut and mix it in thoroughly.
• 1 chocolate pie shell
  Pour the mixture into the waiting pie shell.
• 1/2 cup sliced almonds
  Cover with the almonds.

Ganache

• 1 cup dark chocolate chips
  Put the chocolate in a microwave-safe bowl with the cream. Microwave for about 30 seconds or until the chocolate melts into the cream. It will be very hot, so be careful.
• 2 tablespoons cream
  Use a whisk to mix the cream and chocolate. Do this quickly!
• Take a spoon and spoon the ganache over the pie.
  
• Chill.