Instructions

1. In a small saucepan or microwave bring milk to a boil.  Meanwhile, in a large saucepan whisk the yolks with the sugar, cornstarch and salt until well blended and thick.  Whisking constantly, in a slow stream over medium heat, add the milk to the sugar mixture and bring to a boil.  Boil for 1-2 minutes and remove from heat
2. Whisk in melted chocolate and let stand for 5 minutes.  Stir in butter until incorporated and smooth.  Press a piece of plastic wrap over the surface and refrigerate until chilled.
3. In a small saucepan, over medium low heat, stir together heavy cream, shredded coconut and vanilla and bring to a boil.  Continue to cook mixture until reduced by half and slightly thickened, about 5 minutes.  Cool to room temperature
4. When ready to assemble, place coconut cream mixture into the bottom of your cooled pie crust and spread evenly.  Quickly whisk the chocolate to loosen and pour over the coconut mixture, in an even layer.  If not serving immediately, place a piece of plastic wrap against the filling and refrigerate up to 6 hours.
5. If you are ready to serve, into the bowl of your stand mixer or in a large bowl, place heavy cream and whip until soft peaks form, about 2-3 minutes.  Turn down to low and add in powdered sugar, and vanilla.  Beat until stiff peaks.  Spread over the pie.  Top with toasted coconut, chocolate shavings, etc.*

*Best served within 2 hours of full assembly.