Preheat the oven to 350F.

Combine softened butter and one-third of the sweetened shredded coconut in a food processor.

Process until the mixture forms a ball (1-2 minutes).

Transfer the coconut mixture to a medium bowl.

Sprinkle the remaining coconut over the mixture and combine well.

Place an 8-inch tart pan with a removable bottom on a baking sheet.

Press the coconut mixture into the bottom and up the sides of the pan, forming a crust with a loose, fluffy edge.

Cover the edges with a ring of aluminum foil to prevent burning.

Bake for 10-15 minutes, until the center begins to brown.

Remove the foil and bake for another 4-6 minutes, until the edges are browned.

Transfer the crust to a wire rack to cool completely.

Place the chopped chocolate in a medium heatproof bowl.

Bring the heavy cream to a boil in a small saucepan.

Pour the hot cream over the chocolate.

Let it sit for 10 minutes.

Stir until the chocolate is melted and combined smoothly.

Let the chocolate filling cool slightly.

Pour the filling into the cooled coconut crust.

Cover the pie with plastic wrap.

Refrigerate for at least 1 hour, or until the filling is set.

Cut into wedges and serve.