This chocolate coconut cream pie combines multiple components that each require attention to detail. Take your time with each step, especially when making the custard filling, as rushing can lead to a lumpy texture. The pie needs several hours to set properly, so plan accordingly. Your patience will be rewarded with a showstopping dessert that beautifully balances chocolate and coconut flavors.

1. Step 1: Combine cookie crumbs and butter

   Preheat your oven to 350°F (175°C). In a medium bowl, combine the chocolate cookie crumbs and melted butter until the mixture resembles wet sand.

2. Step 2: Form the crust

   Press the cookie mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to compact the crust evenly.

3. Step 3: Bake and cool the crust

   Bake the crust for 10 minutes, then remove from the oven and allow to cool completely on a wire rack.

4. Step 4: Prepare chocolate and cream for ganache

   While the crust cools, make the chocolate ganache layer. Place 3/4 cup chocolate chips in a heat-safe bowl. Heat 1/2 cup heavy cream in a small saucepan until it just begins to simmer (do not boil).

5. Step 5: Make and spread ganache

   Pour the hot cream over the chocolate chips and let sit for 2 minutes. Then whisk until smooth and glossy. Pour the ganache into the cooled crust, spreading it evenly across the bottom. Refrigerate for 20 minutes to set the ganache.

6. Step 6: Separate coconut cream and water

   For the coconut cream filling, separate the thick coconut cream from the coconut water in the chilled can of coconut milk. Reserve 1/4 cup of the coconut water and set the cream aside.

7. Step 7: Combine dry ingredients with coconut water

   In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in the reserved 1/4 cup coconut water until smooth.

8. Step 8: Add eggs and cream

   Add the egg yolks to the saucepan and whisk until well combined. Stir in 1 cup of heavy cream and the reserved coconut cream.

9. Step 9: Cook until thickened

   Cook the mixture over medium heat, stirring constantly with a wooden spoon or heat-resistant spatula, until it thickens and begins to bubble, about 8-10 minutes.

10. Step 10: Add coconut and flavorings

    Remove from heat and stir in 1 cup of shredded coconut, vanilla extract, and coconut extract (if using). Continue stirring for another minute to cool slightly.

11. Step 11: Fill pie and refrigerate

    Pour the hot filling over the set chocolate ganache layer in the pie crust. Smooth the top with a spatula. Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.

12. Step 12: Toast coconut for garnish

    While the pie chills, toast 1/2 cup of shredded coconut. Spread it on a baking sheet and bake at 325°F for 5-7 minutes, stirring occasionally, until golden brown. Let cool completely.

13. Step 13: Add whipped cream topping

    Just before serving, whip the remaining 1 cup of heavy cream with powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the chilled pie.

14. Step 14: Garnish and serve

    Garnish the pie with toasted coconut flakes and the remaining 1/4 cup chocolate chips, either sprinkled whole or melted and drizzled over the top. Slice and serve chilled.

For the best flavor, make this pie a day ahead to allow the flavors to fully develop. Store any leftovers covered in the refrigerator for up to 3 days. The crust may soften slightly over time but will still be delicious.