Haupia Chocolate Pie (Lighter Version)

• 1 pie shell (I used an organic honey graham cracker shell for an 8-inch pie)
• 1 (14 ounce) can light coconut milk
• 1/2 cup cornstarch
• 1 cup water
• 7 ounces semi-sweet chocolate chips (mine were grain sweetened)
• 1 1/2 cups light whipped topping (I used Tru Whip All Natural Topping)
• 1 cup ground cacao beans (I use the raw beans)

1. Preheat your oven to 350u0b0F and bake the graham cracker crust for 10 minutes. Chill thoroughly before filling.
2. In a medium sauce pan heat the coconut milk.
3. In a bowl mix the water and cornstarch.
4. Bring the coconut milk to a boil, reduce to a simmer and add the cornstarch water mixture and whisk until thickened. Reserve 1/2 to mix with the melted chocolate.
5. In a small sauce pan melt your chocolate chips for 1 minute and then add 1/2 the coconut mixture.
6. Pour the chocolate coconut mixture into the cooled pie crust. Pour the other half of the coconut mixture on top.
7. Cover and refrigerate until totally chilled.
8. You can top the whole pie with whipped topping or just add a little on top of a cut piece.
9. Sprinkle with the ground cacao.
10. Bon Appetit!

pie shell, light coconut milk, cornstarch, water, semisweet chocolate chips, light whipped topping, ground cacao beans

Taken from www.food.com/recipe/haupia-chocolate-pie-lighter-version-319815 (may not work)