Bake pie crust according to package directions; set aside.
Show off your sweet side with this chilled coconut-chocolate pie, topped with whipped cream and toasted coconut flakes.
Servings and Ingredients
|1 Hy-Vee refrigerated ready-to-bake pie crust|
|1 (13.5 oz) can Hy-Vee coconut milk|
|¼ c. Hy-Vee cornstarch|
|1 tsp. Hy-Vee vanilla extract|
|½ c. Hy-Vee granulated sugar|
|½ c. dark chocolate chips, melted|
|Whipped cream, optional|
|Hy-Vee unsweetened flake coconut, toasted, for serving|
Things To Grab
- Large saucepan
In a large saucepan, whisk together well-shaken coconut milk, cornstarch, vanilla and sugar. Bring to a boil, whisking constantly, over medium-high heat. Remove from heat and allow to cool slightly.
Spread melted chocolate chips on the bottom of baked pie crust. Allow chocolate to cool. Spread the slightly cooled coconut mixture on top of the chocolate layer. Refrigerate until completely cooled. Top with whipped cream and toasted coconut before serving, if desired.
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 5mg
- Sodium: 150mg
- Total Carbohydrates: 39g
- Protein: 3g
Hy-Vee canned coconut milk