In a small saucepan, whisk coconut milk, milk and sugar together.

In a bowl, dissolve cornstarch in the water.

Place the coconut milk mixture on the stove top and a boil. Then reduce to a simmer and whisk in cornstarch mixture, whisking until thickened.

Microwave chocolate pieces in a microwave safe bowl on high 30 seconds and stir; repeat and stir to melt completely.

Pour half the coconut mixture into a bowl. Mix remaining coconut milk mixture with melted chocolate and pour over the bottom of the baked pie crust.

Layer the remaining coconut mixture over the top. Cool pie at least 1 hour in refrigerator.

Whip cream with 1/4 cup powdered sugar until still peaks form. Garnish pie with whipped cream. Chill another hour. Serves 6 to 8.