1 9-inch unbaked pie shell
1 (14 oz.) can coconut milk
1 cup milk
2/3 cup sugar
1 cup water
1/2 cup cornstarch
1 1/4 cups semi-sweet chocolate chips
Frozen whipped topping
Bake pie crust according to packaging instructions
Whisk together cornstarch and water in a small bowl and set aside.
In a medium saucepan over medium heat, combine milk, sugar and coconut milk and bring to a boil.
Reduce heat to low and let simmer, then stir in cornstarch slurry. Cook, stirring frequently, until mixture thickens. Remove from heat and pour half of mixture into a large bowl.
Place chocolate chips in a separate, heat-proof bowl, and microwave in 20-second increments, stirring in between, until melted and smooth.
Once melted, fold melted chocolate into bowl with half coconut pudding mixture, stirring until fully blended.
Pour chocolate into prepped pie crust, then place pie in refrigerator for 5 minutes to let set.
Remove from fridge and gently pour coconut pudding layer on top of chocolate, smoothing into an even layer on top.
Top with frozen whipped topping, if desired, then place in fridge to set.
Slice, serve and enjoy.
Recipe adapted from Freckles In April