Ingredients
1 unbaked pie crust
1 c. milk
1 can coconut milk
1 tbsp. coconut extract
1 c. sugar
1 c. water
1/2 c. cornstarch
c. chocolate (Dutch chocolate, or any chocolate with high cocoa butter content)
1 1/2 c. heavy cream
1/4 c. sugar
Preparation
Step 1Preheat oven to 350 degrees F.Step 2Bake crust for 15 minutes, or until golden brown. Set aside to cool.Step 3In a medium saucepan, whisk together milk, coconut milk, coconut extract, and 1 cup sugar.Step 4In a separate bowl, dissolve the cornstarch in water.Step 5After bringing coconut milk mixture to a boil, reduce to simmer and slowly whisk in the cornstarch mixture. Continue stirring over low heat until thickened—about three minutes. Divide evenly into two bowls.Step 6In another bowl, microwave chocolate until melted.Step 7Mix chocolate into one of the bowls of coconut pudding, then pour mixture into the pie crust, spread, and let sit.Step 8Pour the remaining bowl of coconut pudding on top of the chocolate-coconut pudding mixture and spread smooth, being careful not to mix the two layers. Refrigerate the pie for an hour or more.Step 9Whip the heavy cream with 1/4 cup of sugar until stiff. Layer the whipped cream on the pie surface. Garnish with chocolate shavings. Recipe courtesy of Hawaii Magazine writer Kalei Talwar.Photo: a slice of Chocolate Haupia Cream Pie from Ted’s Bakery in Haleiwa, Oahu, HI. Photo by Brian Keller.
