Step 1

Preheat oven to 350 degrees. Line the unbaked pie crust with parchment and fill with pie weights or dried beans. Bake 15 to 18 minutes or until golden. Lift parchment from crust. Place pie crust in refrigerator to cool while you prepare the filling.

Step 2

In a medium sauce pan whisk together the coconut milk, almond milk, sugar and extract. In a separate bowl whisk together the corn starch and water until fully dissolved. Place the chopped chocolate in a separate medium-sized bowl.

Step 3

Bring the milk mixture to a boil, reduce to a simmer, and slowly whisk in the corn starch slurry. Continue whisking and cook 2 to 3 minutes or until thickened.

Step 4

Working quickly, pour about 1 3/4 to 2 cups of the coconut pudding over the chocolate. Using a separate whisk, whisk until the chocolate is melted and fully incorporated. Pour the chocolate mixture into the pie crust and smooth the top. Vigorously whisk the remaining coconut pudding (to break up any skin that may have formed on top of the pudding) and pour coconut pudding on top of the chocolate layer.

Step 5

Place uncovered pie in refrigerator until completely chilled, 3 to 4 hours. When ready to serve, top with non-dairy whipped cream, and sprinkle with toasted coconut flakes.