Preheat your oven to 375 degrees.

In a large glass bowl, melt butter in the microwave just until liquid. Remove and add sugar and crushed graham cracker crumbs. Stir with a fork to combine.

Press into a 9-inch pie pan. Bake 6-8 minutes, until golden brown. Remove from the oven and leave on the countertop to cool while you prepare the filling.

For the filling: Chop the mexican chocolate into "shards" with a sharp knife and reserve.

Into a saucepan, add the milk, sugar, cornstarch, and eggs and mix well with a whisk. Bring to a low simmer, whisking constantly to prevent lumps.

As it begins to thicken and approach the consistency of pudding, add vanilla, salt, and stir in the mexican chocolate. Whisk until the chocolate melts into the mixture.

Stir in the butter and extra cinnamon. Stir well, taste for seasoning. (If it needs to be thicker you can continue cooking on low.) Remove from heat, cool 10 minutes, and pour into the pie crust.

Transfer the pie to a refrigerator to chill for several hours. When ready to serve, top with coconut cream and sprinkle on chocolate chips.

For the coconut cream: Remove the chilled can of coconut milk from the refrigerator and open gently. In a medium bowl spoon the coconut butter off of the top and into your bowl. The coconut butter will have separated from the coconut water and will be floating on the top. Scoop only the butter into the bowl, avoiding the water as much as possible.

Beat the coconut butter with electric beaters for about a minute just until it starts to look like thin whipped cream. Sprinkle in the sugar and continue beating until it gets thick. It is done when it looks like fluffy whipped cream. Refrigerate until chilled and serve atop pie slices.