1. Bake pie crustBake the pie crust according to package or recipe directions. Set aside to cool.
2. Whisk togetherIn a medium sauce pan over medium heat, whisk together whole milk, coconut milk, coconut extract, and sugar. Bring to a simmer, stirring frequently.
3. CombineIn a bowl or liquid measuring cup, combine water and cornstarch.
4. SimmerAfter bringing the coconut mixture to boiling, reduce to a simmer and slowly stir in the cornstarch mixture.
5. WhiskContinue whisking for 3 minutes or until the coconut mixture has thickened.
6. Divide and MicrowaveDivide the mixture into two bowls. Microwave the chocolate until melted and add to one of the bowls.
7. Pour and spreadPour the chocolate mixture into the baked pie crust. Carefully spread the remaining coconut mixture on top.
8. RefrigerateRefrigerate the pie for 4-6 hours or until set. Top with whipped cream (see below.)

Whipped Cream:

1. Whip creamWhip the whipped cream, sugar, and extract with a mixer until stiff peaks form.
2. Pipe on pieUse a piping bag and star tip to pipe the whipped cream on top of the pie before serving.