Coconut (Haupia) and Chocolate Pie recipe

1 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.