| A great dessert if you are a fan of coconut. |
You can use US or metric cups, they are close enough in measurement — maintaining the ratios is what matters.
Adjust chocolate balance to suit, too much dark chocolate is unpleasant to my tastes.
Heat oven to 200 degrees. Put pastry in a pie dish, cover with tin foil, weigh down with baking beans and bake for 15-25 minutes until golden brown, then set aside to cool.
Dissolve the cornstarch in the water.
In a medium saucepan, whisk together the milk, coconut milk and coconut extract, and the cup of sugar.
Bring the coconut milk mixture to a boil, reduce it to a simmer, then slowly whisk in the cornstarch. Stir for about three minutes until it has thickened (coats the back of a spoon). Divide it evenly into two bowls.
Over a bain-marie (or carefully in a microwave) melt the two chocolates together. Mix it into one of the two bowls of coconut mixture, stirring until evenly incorporated. Pour it into the pie dish and spread it flat. Place it in the freezer for five minutes.
Re-stir the coconut mixture to remove any forming skin, and remove the pie from the freezer. Pour the remaining coconut mixture over the chocolate slowly so as not to mix the two layers.
Refridgerate the pie for at least two hours before serving.
Whip the cream with the quarter cup of sugar until it forms stiff peaks. Layer it over the pie.