- 9″ pie crust, baked and cooled (normally, I’d bake my own, but it was nice that I didn’t have to)
- 14 oz. can of coconut milk (you can use “light”)
- 1 cup sugar
- 1 cup whole milk
- 1/2 cup cornstarch
- 1 cup water
- 7 oz. semi-sweet chocolate chips
- 1 1/2 cups heavy whipping cream
- 1/4 cup sugar
Combine cornstarch and water in a small bowl. Add slowly to coconut milk mixture. Simmer until thick.
Put semi-sweet chips in a heat proof bowl. Pour half of thickened coconut milk mixture over chocolate chips. Combine until chips are completed melted and the mixture is smooth.
Whip cream and 1/4 cup of sugar. Layer whipped cream on top and serve.