Step 1

Generously pierce crust with a fork before baking.

Step 2

Bake pie crust until golden brown according to recipe or if using a pre-made crust, bake accourding to package instructions. Remove from oven and allow crust to cool.

Step 3

In a liquid measuring cup or small bowl, combine 2/3 cup whole milk and 5 tablespoons cornstarch and mix until cornstarch is dissolved. Set aside. In a medium-sized saucepan over medium heat, whisk together coconut milk, 1 cup whole milk, and sugar. Bring to a simmer, whisking often.

Step 4

Stir cornstarch mixture before adding to coconut milk mixture. Add cornstarch mixture slowly while whisking constantly. Remove from heat and continue whisking until mixture becomes thick (this is "haupia"). Place about half of the haupia mixture into a separate bowl and set aside. Add chocolate chips to the remaining mixture in the sauce pan and stir until chocolate chips are completely melted and well combined.

Step 5

Add chocolate haupia mixture immediately to cooled pie crust and smooth with a spatula until even.

Step 6

Carefully add the remaining haupia mixture over the top and carefully smooth over with a knife until even.

Step 7

Cover (we just use an upside-down plate) and refrigerate for 6 hours. After pie has cooled, cut into slices and top with whipped cream topping (see below).

Step 8

After pie has cooled completely, whip cream with 1/4 cup sugar until stiff peaks form. Using a piping bag with a large star tip, pipe whipped cream onto pie.