Chocolate Coconut Haupia Pie

Preheat your oven to 350 degrees Fahrenheit (or 175 degrees Celsius). Next, bake the crust in the preheated oven until it reaches a golden brown color, taking around 15 minutes. Remove the crust from the oven and let it cool down.

In a medium-sized saucepan, combine coconut milk, regular milk, and 1 cup of sugar. In a separate bowl, mix water with cornstarch until it becomes smooth and free of lumps. Bring the coconut milk mixture to a boil, then reduce the heat to a simmer and gradually whisk in the cornstarch mixture. Continue stirring over low heat until the pudding thickens, approximately 3 minutes.

Place chocolate chips in a microwave-safe bowl and heat them in the microwave until melted, taking around 1 minute. Divide the coconut pudding evenly into two bowls and stir in chocolate for one portion, spreading it on the bottom of the pie crust. Pour the remaining pudding mixture over the chocolate layer and spread it smoothly. Refrigerate the pie for about 1 hour.

In a chilled glass or metal bowl, beat heavy cream with an electric mixer until it becomes frothy. Gradually add sugar to the cream, continuing to beat until soft peaks form. Layer the whipped cream on top of the pie.