Coconut (Haupia) and Chocolate Pie

Ingredients

• 1 unbaked pie crust , 9 inch
• 1 can coconut milk , 14 ounce
• 1 cup milk
• 1 cup white sugar
• 1 cup water
• 0.5 cups cornstarch
• 1.25 cups semi-sweet chocolate chips
• 1.5 cups heavy cream
• 0.25 cups white sugar

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Bake crust in the preheated oven until golden brown, about 15 minutes. Remove from the oven and cool.

2. 2

   Whisk coconut milk, milk, and 1 cup sugar in a medium saucepan. Mix water and cornstarch in a separate bowl until smooth. Bring coconut mixture to a boil; reduce to a simmer and slowly whisk in cornstarch mixture. Continue stirring over low heat until thickened, about 3 minutes.

3. 3

   Place chocolate chips in a microwave-safe bowl; microwave until melted, about 1 minute. Divide coconut pudding evenly into two bowls. Stir chocolate into one portion; spread on the bottom of the pie crust. Pour the remaining portion of pudding on top of the chocolate and spread smooth. Refrigerate pie for about 1 hour.

4. 4

   Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add sugar gradually, continuing to beat until soft peaks form. Layer the cream on top of pie.