Ingredients
- 1 (9 inch) pie crust (you can make your own or buy a frozen one)
- 1 cup milk
- 1 (14 oz.) can coconut milk
- 1 cup sugar
- 2 teaspoons coconut extract
- 1 cup water
- 1/2 cup cornstarch
- 1-1/4 cup semi sweet chocolate chips
- 1 cup heavy whipping cream
- 2 Tablespoons sugar
- 1/2 teaspoon vanilla
- 2-3 Tablespoons chocolate shavings (I use a Hershey bar)
Preparation
Step 1
Preheat oven to 350°. Bake pie crust for 15 minutes or until golden brown.
Combine milk, coconut milk, 1 cup sugar, and coconut extract in a sauce pan. In a bowl, combine water and cornstarch. Mix. Turn on heat to medium and bring the milk and sugar mixture to a boil. Lower to a simmer and whisk in the water and cornstarch mixture. Mix constantly until mixture thickens.
Place chocolate chips in a microwave safe bowl and microwave for one minute. Stir, heat in 30 second intervals until melted. Pour half of the coconut milk mixture into the chocolate and mix thoroughly. (If you want a thinner chocolate layer like I do, use only 1 cup chocolate chips and about 1/3 of the coconut milk mixture.) Pour chocolate layer into pie crust. Refrigerate for about 5 minutes.
Pour the remainder of the coconut mixture onto the chocolate layer. Refrigerate for 8 hours or overnight.
Chill a bowl and the beaters from your mixer in the refrigerator overnight as well. Use these to make your whipped cream. Place whipped cream, sugar, and vanilla in the chilled bowl. Whip until medium peaks form. Top your pie with the whipped cream. You may spread it on or pipe it on.
Use a vegetable peeler to shave chocolate onto the top before serving.