Bake Pie Crust– if using unbaked pie crust, fully bake before making filling. Allow to cool completely before filling.

Make Chocolate Filling– Whisk 1/2 cup of heavy cream with cornstarch until smooth. Set aside until ready to use. In a saucepan over medium heat, combine water, granulated sugar, unsweetened cocoa powder and salt. Whisk continuously until sugar has fully dissolved. Add butter to sauce pan, and whisk until melted and smooth. Remove pan from heat, and add dark chocolate in broken up chunks. Whisk until melted and smooth. Pour in remaining heavy cream & cornstarch mixture and return to medium heat. Whisk continuously until mixture has thickened, about 5-7 minutes. Mixture should be the consistency of pudding.

Chill- Pour filling in to baked pie crust and chill in the refrigerator until firm, about 6-8 hours.

(Optional) Make Coconut Whipped Cream– chill a metal bowl in freezer 5-7 minutes. Pour in heavy cream, powdered sugar, coconut extract, and toasted coconut. Using a handheld mixer or stand mixer, whip starting on the lowest setting moving to the highest until desired consistency is reached. Refrigerate until ready to use. Top pie with whipped cream and cut a huge slice.