1 cup shaved coconut for topping (1/2 cup per pie)
If using frozen raw pie crust; preheat oven to 350°F. Take frozen pie shell, place on cookie sheet and bake for 10-15 minutes or until lightly golden. Cool before filling. If using par-baked pie; no need to bake as it's already partially baked for shipping purposes. Leave on counter to thaw at room temp.
Melt chocolate chips in double boiler.
Pour coconut milk into blender, add melted chocolate and blend until smooth.
Pour chocolate mixture into pie crust and chill in refrigerator for 4 hours.
Top with shaved coconut. Slice and serve.
To make a single pie, halve the recipe. Store extra coconut milk in the can in resealable bag for later use.