INGREDIENTS
1
(9-inch) blind-baked
pie crust
*
2 oz
bittersweet chocolate chips or chunks, melted
4
large egg yolks
3 cups
unsweetened coconut milk
2/3 cup
granulated sugar
5 tbsp
cornstarch
1/4 tsp
salt
For topping:
1 cup
heavy cream
1/4 cup
confectioners’ sugar
1 tsp
vanilla extract
Toasted coconut curls (or toasted shredded coconut)