Preheat oven to 350 degrees F (175 degrees C).

Bake the pie crust for 15 minutes, or until golden brown.

Let the baked pie crust cool completely.

In a medium saucepan, whisk together coconut milk, whole milk, and 1 cup of sugar.

In a separate bowl, dissolve the cornstarch in water.

Bring the coconut milk mixture to a boil over medium heat.

Reduce heat to low and simmer, slowly whisking in the cornstarch mixture.

Continue stirring the mixture over low heat until it thickens.

In a small saucepan, melt semisweet chocolate until smooth, stirring occasionally.

Reserve half of the coconut mixture.

Mix the remaining half of the coconut mixture with the melted chocolate.

Pour the chocolate mixture into the bottom of the cooled pie crust.

Pour the reserved coconut mixture on top of the chocolate layer.

Cover the pie and refrigerate for at least 1 hour to set.

Whip heavy cream with 1/4 cup of sugar until stiff peaks form.

Layer the whipped cream on top of the pie.

Garnish with chocolate shavings, if desired.

Refrigerate overnight for best results.