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1
Preheat oven to 350F.
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2
Bake crust according to package directions, or until golden brown (usually between 10-15 minutes).
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3
Note: don't forget to pierce bottom & sides with a fork before baking!
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4
Set aside to cool.
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5
In a medium saucepan, whisk together milk, coconut milk and 1 cup of sugar.
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6
In a separate bowl, dissolve the cornstarch in water.
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7
Bring the coconut mixture to a boil.
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8
Reduce to simmer and slowly whisk in the cornstarch.
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9
Continue stirring mixture over low heat until thickened.
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10
In a small saucepan, melt the chocolate chips over lowest heat setting until melted.
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11
(Note: be sure to use a clean, dry spoon to stir the melting chocolate to avoid introducing any moisture, which can cause the chocolate to seize.
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12
).
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13
Reserve half of the coconut mixture in the medium saucepan and keep on lowest heat setting.
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14
Transfer the other half of the coconut mixture to the small saucepan of melted chocolate.
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15
Thoroughly mix the contents of the small saucepan (half of the coconut mixture and the melted chocolate).
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16
Pour the chocolate mixture in the bottom of the baked pie crust.
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17
Cook reserved half of coconut mixture to desired thickness and pour on top of the chocolate layer.
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18
(Note: the mixture can be poured on top of the chocolate layer immediately after the step above; but some people like to cook the white layer a bit longer for a firmer texture - use your own judgement/preferences.
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19
).
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20
Cover and refrigerate for AT LEAST one hour.
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21
BEST if refrigerated overnight to reach optimal firmness and flavor profile.
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22
Whip cream with 1/4 cup sugar and the almond extract until stiff peaks form.
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23
Spoon the almond whipped cream on top of pie, or pipe with a pastry bag.
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24
Garnish with chocolate shavings, toasted coconut & toasted almond slices(optional).
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25
Slice and serve!
