We were first introduced to this pie when we visited Hawaii– a blend of creamy coconut and chocolate . . . and we were hooked. There are several variations to this recipe, this one is just a simple/basic recipe that a friend sent us.
9″ unbaked pie crust
1 Cup Milk
14 oz. can coconut milk
1 Cup Sugar
1 Cup Water
1/2 Cup Cornstarch
1 Cup semi-sweet chocolate chips
1 1/2 Cup heavy whipping cream
1/4 Cup Sugar
-Preheat oven to 350 degrees, bake crust 15 minutes (or until golden brown). Set aside to cool.
-In Medium saucepan whisk milk, coconut milk and 1 cup sugar.
-In a separate bowl dissolve cornstarch in water
-Bring coconut mixture to a boil, reduce to simmer and slowly whisk in cornstarch. Continue stirring over low heat until thickened (approx. 3 min.).
-Melt chocolate chips in microwave for 1 minute. Divide coconut mixture evenly into 2 bowls. Mix chocolate into one portion. Pour chocolate mixture into crust. Smooth. Pour coconut mixture onto chocolate mixture. Smooth.
-Refrigerate for at least 1 hour. For best results make 12 hours before serving and let pie completely solidify in refrigerator.
-Whip cream with 1/4 Cup sugar until stiff peaks form, use for topping.