Preheat oven to 350 degrees. Bake crust for 15 minutes, or until golden brown. Set aside to cool. In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar.
In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch.
Continue stirring mixture over low heat until thickened.
In a small sauce pan, melt chocolate chips for 1 minute or until melted. Reserve 1/2 of the coconut mixture. Mix remaining half with the melted chocolate and pour in bottom of pie crust; pour reserved half on top of chocolate layer. Cover and refrigerate for about an hour.
Whip cream with 1/4 cup sugar until stiff peaks form. Layer the cream on pie; if desired garnish with chocolate shavings. Best if it refrigerates over night to completely firm.