Okay. Who LOVES chocolate? And who LOVES coconut? This recipe is for you. And me! LOL Thank you Pillsbury for another wonderful recipe!
Chocolate Coconut Pie
- 1 Pillsbury® refrigerated Deep Dish 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 water
- 1 bag (12 oz) semisweet chocolate chips
- 1 1/2 cups whipping cream
- 1/4 cup powdered sugar
- 1/4 cup chocolate shavings
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.
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.
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.
Expert Tips
To make chocolate shavings, pull a swivel-bladed vegetable peeler or thin, sharp knife across a block of chocolate. The curls will be easier to make if the chocolate is slightly warm (let it stand is a warm plave for about 15 minutes before cutting). Use a toothpick to lift the curls and arrange them on pie.
