Preheat oven to 375 degrees.

Use a food processor to turn the graham crackers into a coarse crumble (not too fine but you should use your hands to break up any pieces that are too large). Add these into a large bowl with remaining crust ingredients, mixing until combined.

Pour this into either the tart dish or a pie dish. Spread it around until it is even and then use the bottom of a flat surface (we used the bottom of a 1-cup measuring cup but can also use the bottom of a drinking glass) to pound the crust until it is even and you can’t see through. Also push it into the sides of the dish.

Cook in oven for 7 minutes and set aside.

Meanwhile, combine water and cornstarch in a bowl and set aside. In a medium saucepan, add coconut milk, regular milk, and sugar and bring to a boil on the stovetop. Remove from heat and stir in the water/cornstarch slurry until it becomes sticky.

Gently melt the chocolate chips (either incrementally in the microwave or using the double boiler method on the stove. Fold in about half of the coconut mixture into the chocolate, mixing until just combined.

Pour the coconut chocolate mixture into the crust, smoothing it out with a spatula. Place in freezer for 3-5 minutes to help it set. Then pour the remaining coconut mixture on top, using a clean spatula to evenly spread it.

Place the pie into the refrigerator for 1 hour to overnight. Once chilled and set, add toppings before serving.