INGREDIENTS
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 water
1
bag (12 oz) semisweet chocolate chips
1 1/2
cups whipping cream
1/4
cup powdered sugar
1/4
cup chocolate shavings
DIRECTIONS
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.
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 in a warm place for about 15 minutes before cutting). Use a toothpick to lift the curls and arrange them on pie.
Did you know? Haupia is a traditional coconut milk-based Hawaiian dessert.
(I got this from pillsbury.com .)
