Preheat oven to 425 degrees. Shape refrigerated pie crust in a 9-inch pie plate. Fold edges under and crimp. Prick bottom and sides of crust with a fork. Bake until light brown, about 10 to 15 minutes. Let cool completely.

To make chocolate layer, place chopped chocolate in a medium bowl. Bring 1/2 cup heavy cream and the butter to a boil in a small saucepan. Pour over chocolate and let sit 30 seconds. Add 1/4 teaspoon vanilla extract and whisk until smooth. Let cool 5-10 minutes and then pour into prepared pie crust. Place in refrigerator.

To make custard layer, whisk egg yolks and sugar together in a large bowl. Whisk in flour, salt, and 3/4 cup coconut milk.

Bring milk just to a simmer in a medium saucepan. Very gradually (to not curdle the eggs) whisk the hot milk into the egg mixture. Once all milk has been whisked in, pour the whole mixture into the saucepan.

Cook mixture over medium heat, whisking constantly. Once the mixture starts to bubble, keep whisking until it is thickened, about 2 to 3 more minutes. Remove from heat and stir in 3/4 cup shredded coconut, coconut extract and 1/2 teaspoon vanilla extract.

Pour custard mixture into a medium bowl and place this bowl inside a large bowl with ice in it. Stir mixture occasionally. Once it has cooled for about 20 minutes, pour it into pie crust. Place plastic wrap on surface and refrigerate overnight.

To make the whipped topping, beat 1 cup heavy cream, 1/2 cup coconut milk, and confectioners' sugar on high with an electric mixer until stiff peaks form. Spread over custard layer.

Top with toasted coconut. Store in refrigerator.