Chocolate Coconut Cream Pie

On lightly floured surface, roll out pastry to (1/8)-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate, leaving 1/2-inch (1 cm) overhang. Turn overhang under; flute edge. Prick all over with fork. Line with foil; fill evenly with pie weights or dried beans. Bake in bottom third of 425°F (220°C) oven for 15 minutes. Remove weights and foil. Bake until firm, 5 to 7 minutes. Let cool on rack. (Make-ahead: Cover and store at room temperature for up to 1 day.)

Filling: In heavy saucepan, whisk together 1/2 cup (125 mL) of the milk, sugar, cornstarch and salt ; stir in remaining milk and pi?olada concentrate. Bring to boil over medium heat, stirring constantly. Reduce heat to medium-low; cook, stirring, until thickened, about 8 minutes. Remove from heat.

In bowl, stir 1 cup (250 mL) of the piña colada mixture into egg yolks; return to pan and cook until thick enough to mound on spoon, about 4 minutes. Remove from heat. Add chopped chocolate, coconut, butter and vanilla; stir until chocolate is melted. Transfer to clean bowl and place plastic wrap directly on surface; refrigerate until chilled, 2 to 2-1/2 hours.

Meanwhile, in bowl over saucepan of hot (not boiling) water, melt chocolate; brush over crust. Refrigerate until set.

In bowl, whip cream; fold into filling. Pour into prepared crust; refrigerate until firm enough to slice, about 3 hours.

Garnish: In bowl, whip cream; using pastry bag, pipe or spoon around edge of pie. Sprinkle with grated chocolate. (Make-ahead: Refrigerate for up to 8 hours.)