Preheat oven to 450 degrees.

Place the thawed crust in a 9" pie plate and crimp edges all the way around.

Prick several holes in the bottom of the crust, then bake at 450 degrees for 10 minutes. Allow pie to cool for at least 10 minutes. 

Chop chocolate into small pieces. Add heavy cream, then microwave in 30 second intervals until melted.

Stir frequently until mixed well, then spread on top of baked and cooled crust. 

Add milk to a bowl and sprinkle in vanilla pudding. Whisk until set.

Pour the carton of heavy cream into a mixing bowl. With a mixer, beat until stiff peaks form.  

Add confectioner's sugar and stir a few times.

Fold half of the whipped cream into the pudding and stir until creamy. Reserve the other half for topping. 

Spread coconut onto a half sheet pan and bake in 300 degree oven for 5 minutes, stirring frequently while cooking. Watch it to make sure it doesn't burn. 

Take out of the oven and stir well. Add 1-½ cups of toasted coconut to filling and stir well. Reserve the rest of coconut for topping. 

Spread the remaining whipped topping on top of the filling and garnish with remaining toasted coconut. Add chocolate in the center if desired.