Ingredients

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bake crust for 15 minutes, or until golden brown.
  3. Set aside to cool.
  4. In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar.
  5. In a separate bowl, dissolve the cornstarch in water.
  6. Bring coconut mixture to a boil.
  7. Reduce to simmer and slowly whisk in the cornstarch.
  8. Continue stirring mixture over low heat until thickened.
  9. In a small sauce pan, melt chocolate chips for 1 minute or until melted.
  10. Reserve 1/2 of the coconut mixture.
  11. Mix remaining half with the melted chocolate and pour in bottom of pie crust; pour reserved half on top of chocolate layer.
  12. Cover and refrigerate for about an hour.
  13. Whip cream with 1/4 cup sugar until stiff peaks form.
  14. Layer the cream on pie; if desired garnish with chocolate shavings.
  15. *Bestif it refrigerates over night to completely firm.