Chocolate Coconut Pie
1 Pillsbury® refrigerated pie crust, softened as directed on box
1 can (12 oz) coconut milk
1 cup granulated sugar
1 cup milk
1/3 cup cornstarch
1 cup water1
bag (12 oz) semisweet chocolate chips
1 1/2 cups whipping cream
1/4 cup powdered sugar
1/4 cup chocolate shavings.
1 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
2 In 2-quart saucepan, heat coconut milk, granulated sugar and milk to boiling over medium heat, stirring constantly. In small bowl, mix cornstarch and water. Reduce heat to medium-low; stir in cornstarch mixture until thickened.
3 In large microwavable bowl, microwave chocolate chips uncovered on Medium (50%) about 2 minutes or until melted. Stir half (about 2 cups) of the coconut milk mixture (haupia) into the melted chocolate. Spread in baked shell. Gently spread white haupia on top of chocolate layer. Refrigerate pie 2 hours.
4 In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on medium speed until soft peaks form. Spread whipped cream over pie; sprinkle with chocolate shavings. Cover and refrigerate any remaining pie.