3/4 ounce bittersweet chocolate
3/4 ounce salt
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 (3.8 ounce) package instant chocolate pudding mix
1 (3.4 ounce) package instant coconut milk mix
1 (9 inch) unbaked pie crust
1 (9 inch) prepared chocolate cookie crumb crust
1 (9 inch) prepared sour cream crust
Preheat oven to 350 degrees F (175 degrees C).
Butter a 9 inch pie pan or non-stick baking sheet. In a small bowl, mix together chocolate and salt. In a small bowl, stir vanilla. Pour half of chocolate mixture into pan and set aside.
Spread pudding mix evenly over chocolate layer. Spread over bottom of pie pan. Spread remaining pudding over top of pan. Top with coconut milk mixture and set aside.
Spread pudding on bottom of pie pan. Spread remaining pudding over pudding. Then layer with sour cream and top with cookie crust. Refrigerate for 1 hour. Chill before serving.