Ingredients

• 1 prepared 9 inch pie shell
• 1 (14 ounce) can coconut milk
• 1 cup sugar
• 1 cup whole milk (but you can us skim or low fat)
• 1/2 cup cornstarch
• 1 cup water
• 7 ounces semisweet chocolate
• 1 1/2 cups heavy whipping cream
• 1/4 cup sugar
• chocolate shavings, for garnish

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.