In food processor, pulse macadamia nuts until fine bits. Be careful not to over process nuts or you will have macadamia nut butter. Yummy, but not what we want. Remove from food processor. Set aside.

In food processor, pulse cold cubed butter and flour. Add water one tablespoon at a time to dough. Add macadamias. Dough should be crumbly but able to pinch together. Pour onto plastic wrap. Form a disk. Cover with plastic wrap and refrigerate for 20 minutes to 1 hour. Remove. Preheat oven to 350 ℉. Roll dough out on a floured surface. Avoid dough becoming too warm by overworking with hands. Carefully press dough into 8" pie dish. Place crust into oven and bake until golden brown-approximately 15 mins at 350℉.

Set aside to cool completely.

While the crust is cooling, create a slurry by dissolving cornstarch into water. Set aside.

In a saucepan whisk together the coconut cream, milk, and sugar. Warm over medium heat until mixture begins to simmer and sugar is dissolved.

Lower the heat and add extract. Add slurry to coconut mixture. Continue cooking on low just long enough for filling to thicken. Pour half the coconut mixture into a bowl and immediately add chocolate to remaining mixture in saucepan. Mix to melt chocolate into filling.

Evenly pour chocolate filling into the cooled macadamia crust. Pour coconut mixture on top of chocolate and with an offset spatula smooth evenly over the chocolate layer.

Cool the pie on counter top until room temperature. Place into the refrigerator.

Whip heavy cream with sugar until stiff peaks form.

lay coconut flat on a cookie sheet & toast in a 350℉ oven for 5-7 mins making sure to not burn. Let cool.

When pie is cooled completely, top with whipped cream, toasted coconut, chopped macadamias, chopped chocolate, etc.