Divine Chocolate Coconut Pie

• 2 9" unbaked pie crusts (I cheat and use store bought)
• 1 14oz can coconut milk
• 1 cup milk
• 1 cup water
• 1 cup sugar
• 1/2 cup cornstarch
• 1 cup semi-sweet chocolate chips
• 1 container Cool Whip (or make your own whipped cream)

1. Preheat the over to 350F and bake the pie crust for 15 minutes, or until golden brown.
2. In a saucepan, whisk together the milk, coconut milk, and sugar, and bring to a boil.
3. In a seperate bowl, whisk together the corn starch and water.
4. When the coconut milk is boiling, reduce to a simmer and slowly add in the cornstarch slurry whisking constantly.  Continue stirring over low heat until mixture thickens, about 5 minutes.
5. In a glass bowl melt the chocolate chips in the microwave in increments of 30 seconds.  
6. Add half the coconut mixture to the chocolate chips, and mix well.  Pour it into the cooled pie crust, followed by the coconut layer. 
7. Refrigerate for at least an hour, then top with Cool Whip or whipped cream and refrigerate for another 2-3 hours.

Notes:

• A graham cracker crust can also be used, or an Oreo crust would be quite tasty also.  
• This recipe has a lot of room for creativity, white chocolate chips can be used instead (I would reduce the amount of sugar added) and then sprinkle the top with macadamia nuts.  Or add 2 cups of chocolate chips and make the entire thing chocolate.  Just have fun with it.
• I dust the top with cocoa powder to make it look pretty, or chocolate shavings are lovely also.

Yields 2 pies.