DARK CHOCOLATE HAUPIA Pie * Macadamia Nut crust * Creamy CHOCOLATE COCONUT HAWAIIAN PIE * Do Ahead * homemade WHIPPED CREAM *

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Macadamia Nut crust * Creamy DARK CHOCOLATE Filling * Homemade WHIPPED CREAM top * Do Ahead refrigerated pie **  A traditional Hawaiian dessert *

Dark CHOCOLATE HAUPIA PIE

  
CRUST :
3/4 cup flour ……………………….............….......1/8 cup granulated sugar
1/8 cup packed brown sugar………..............3/4 stick cold butter (6 TBS)
1/2 cup uncooked Quaker Oats
1/4 cup chopped Macadamia Nuts

FILLING :
6 oz good quality dark chocolate
1 13.5 oz can coconut milk (or a little over 1.5 cups)
1 cup (not non-fat) milk …………................... 1 cup granulated sugar
1/2 cup cornstarch ……………...............….…...1 cup water

WHIPPED CREAM:
1 cup heavy or extra-heavy whipping cream
1/8 cup granulated sugar ……...............….... 1/2 tsp vanilla extract

Optional GARNISH:
​toasted or untoasted coconut * shaved or chopped chocolate * chopped macadamia nuts

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Preheat oven to 350. Butter/spray a 9” pie pan.

Chop nuts by pulsing in food processor. Cut butter into cubes and add rest of crust ingredients to nuts in food processor; gently pulse until crumbly and mixed together. Press mixture into bottom and up sides of prepared pie pan. Bake for 15-20 min or until golden brown. Remove from oven when done and put in refrigerator to cool slightly.

While crust is baking, make haupia by whisking coconut milk, milk and sugar together in a saucepan. While bringing coconut mixture to a boil, whisk cornstarch and water together in a separate bowl. Reduce coconut mixture to a simmer and pour in cornstarch mixture. Continue whisking until mixture is thick.

Put chocolate into medium bowl and MICROWAVE about 1 to 1-1/2 minutes (stirring every 30 seconds), until melted & smooth. Pour half of haupia into chocolate and mix well. Pour chocolate haupia into pie crust. Pour remaining white haupia in a layer on top of chocolate haupia. Place pie in refrigerator to cool at least 1 hour.

Meanwhile, whip heavy cream, sugar and vanilla until stiff peaks form. Pipe or spread onto cooled pie and top with any or all of the garnishes. Cool another hour in refrigerator.