Black-Bottom Coconut Cream Pie

1 baked pie crust

½ cup sugar
¼ cup cornstarch
2 cups half-and-half
4 egg yolks
3 Tbsp butter
1 tsp vanilla extract
1 cup sweetened coconut flakes

½ cup chocolate chips
¼ cup heavy whipping cream

1 ½ cups heavy whipping cream
¼ cup powdered sugar

¼ cup toasted coconut flakes
Shaved chocolate, optional
In a small saucepan, whisk together the sugar and cornstarch. Whisk in the egg yolks and half-and-half. Bring to a boil over medium heat, whisking constantly. Boil for 1 minute, then remove from heat. Stir in the butter, vanilla, and coconut. Press plastic wrap directly onto the surface of the custard, and let cool on the counter for 30 minutes.

Place chocolate chips in a medium-sized bowl. Set aside. Heat ¼ cup heavy whipping cream in a saucepan until just boiling. Pour hot cream over the chocolate chips, and whisk together until smooth. Set ganache aside for 10 minutes to cool.

Beat the heavy whipping cream and powdered sugar together until soft peaks form.

To assemble the pie, spread the ganache on the baked and cooled crust. Next, spread the coconut custard, then the whipped cream. Sprinkle toasted coconut and shaved chocolate on top. Cover and refrigerate for at least 30 minutes before serving.