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Directions

Pie Crust 

Add flour, salt, and sugar into a large bowl. Cut butter into flour mixture. Work buttermilk into the mixture until it makes a shaggy ball. Wrap in plastic wrap and refrigerate overnight. Roll out dough and line pie pan. Chill and add pie weights. Bake at 350 degrees for 30 min. Remove weights, dock holes in bottom and bake for 15 min. Cool completely.

Coconut Filling 

In a heavy bottom pan add coconut milk, half & half, egge and yolk, sugar, cornstarch, and salt. Stir on medium heat until it is thick. Add and stir in flaked coconut and extract. Cover and refrigerate till cool. 

Chocolate Filling

Add softened cream cheese to mixing bowl with 3/4 cup 10X sugar and beat till combined. Add chocolate extract and melted chocolate chips. In a small bowl combine 1/4 cup 10X sugar and clear jel. In another chilled mixing bowl whip heavy cream to soft mound stage and add the 10X sugar mixture. Whip for a few seconds until firm peaks. 

Whipped Cream

In a cold mixing bowl, whip heavy cream till medium peaks. Add coconut extract and 10X sugar and whip to stiff peaks.

Pipe half the chocolate filling into the pie shell. Spread a layer of half the coconut cream followed by the other half of the the chocolate filling and remaining coconut filling. Refrigerate until totally chilled. Top with whipped cream.