Pour coconut milk into a pot. Add pieces of chocolate. Slowly warm-up. As the chocolate starts to melt, start stirring. I prefer using a whisk, but you can use a fork or a spoon too, I think.
Keep stirring, otherwise chocolate might burn at the bottom of the pot.
Once all chocolate is melted and you see your cream is smooth, pour it into a pre-baked pie crust (that is still in a pie tray. Let it sit for about 30 minutes to cool a bit and then transfer it to the fridge where it will cool down completely. Let it rest for about 3 hours, even better over-night.)
Once the cream has cooled down it will be thicker yet still smooth. You may cut your pie in pieces and serve it.
If you want you can decorate it - I use whipped coconut cream and chopped chocolate. I love adding berry jam, like raspberry or blueberry. You can also use frozen berries, melt them with some water, add some sugar and agar agar. Stir and pour over your cream pie. Use chopped nuts or nut butter, let your imagination run free!
