Melt the butter and combine with the chcoolate crumbs until a sandy texture forms.

Press into a deep-dish pie plate, using the bottom of a measuring cup to press into the pie plate.

Bake for 5 minutes at 350F then set aside to cool.

Combine the coconut milk, milk, coconut extract, and sugar in a medium sized sauce pot, over medium-high heat until it begins to simmer. Whisk frequently.

Combine water and cornstarch and whisk to make a slurry.

Once the mixture is simmering, reduce the heat to medium-low, and add in the cornstarch mixture.

Whisk constantly until thickened and silky.

Add in your vanilla and stir to combine.

Divide the mixture into two bowls. (Approximately 2 cups in each bowl.)

Add the chocolate to one of the bowls and whisk until the chocolate is fully melted. Cover the second bowl with a towel.

Pour the chocolate mixture into the cooled pie crust.

Chill the crust with the chocolate filling for 15 minutes.

Pour the remaining coconut mixture on top of the cooled chocolate and put it back in the fridge to chill for at least an hour or overnight.

Before serving, prepare the whipped cream and cover entire top of pie.

Sprinkle with toasted coconut and chocolate shavings.