This pie is a chocolate coconut lover's dream, very rich and delicious.
INGREDIENTS (for 8 servings):
- 1 (9 inch) unbaked pie crust
- 1 cup milk
- 1 (14 ounce) can coconut milk
- 1 cup white sugar
- 1 cup water
- 1/2 cup cornstarch
- 7/8 cup semi-sweet chocolate chips
- 1/4 cup white sugar
- 1 1/2 cups heavy cream
Preheat oven to 350 degrees F (175 degrees C). Bake crust for 15 minutes, or until golden brown. Set aside to cool.
In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch. Continue stirring mixture over low heat until thickened.
In a glass bowl, microwave chocolate chips for 1 minute or until melted. Reserve 1/2 of the coconut mixture. Mix remaining half with melted chocolate and pour in bottom of pie crust; pour reserved half on top of chocolate layer. Cover and refrigerate for about an hour.
Whip cream with 1/4 cup sugar until stiff peaks form. Layer the cream on pie; if desired garnish with chocolate shavings.