Frozen Orange-Coconut Pie

Coconut Crust
3 tablespoons unsalted butter
1 ounce unsweetened chocolate
1 tablespoon whipping cream
1 teaspoon instant coffee powder
1/2 cup powdered sugar
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/4 teaspoon cinnamon
7 ounces flaked toasted coconut

1 can sweetened condensed milk — (14 ounce)
3 1/2 tablespoons fresh lemon juice
1/2 cup orange marmalade
1 teaspoon vanilla
1 teaspoon orange extract
1 1/2 cups whipping cream — whipped
1 large orange — peeled and thinly sliced
2 1.65 ounce chocolate-coconut candy bars — chopped

For Crust: Generously grease 9-inch deep-dish pie plate. Melt butter and chocolate in medium saucepan over low heat. Stir in cream and coffee powder and mix until smooth. Add powdered sugar, vanilla, almond extract and cinnamon and blend well. Remove from heat and fold in coconut. Press mixture into bottom and sides of prepared pie dish. Refrigerate while pre-paring filling. For Filling: Mix milk and lemon juice in large bowl. Stir in marmalade, vanilla and orange extract. Fold in whipped cream. Spoon into crust. Freeze overnight. Remove pie from freezer 10 to 15 minutes before serving. Garnish with orange and candy.