I’ve adapted the recipe for this classic Hawaiian dessert from one I found on Allrecipes.com. From the comments there, it appears to be a recreation of the Chocolate Haupia Pie for which Ted’s Bakery is famous. Since I’ve never had that, I didn’t know about it … but … WOW! Be warned … this is extreeeeeeemly rich, sweet and decadent … and delicious! Quite possibly the creamiest chocolate pie ever! It would be best to serve this in “petite” slices … you CAN have too much of a good thing! But DO serve it!
1 9-inch unbaked pie crust
1 cup milk
1 13.5 oz. can coconut milk
1 cup sugar
1 cup water
1/2 cup cornstarch
1 1/4 cups semi-sweet chocolate chips
1 1/2 cups heavy cream
1/4 cup sugar
In a medium saucepan, whisk together the milk, coconut milk and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch mixture. Continue stirring over low heat until thickened, about 3 minutes.
In a glass bowl, microwave the chocolate chips for 1 minute or until melted. Pour a little more than half of the coconut pudding into a small bowl and set aside. Into the remaining pudding, stir the melted chocolate. Spread on the bottom of the cooled pie crust. Pour the remaining portion of the coconut pudding on top of the chocolate and spread it smoothly. Refrigerate for at least two hours.
Whip cream with 1/4 cup sugar until stiff peaks form. Spread the cream over the pie and garnish, if desired, with shaved semi sweet chocolate. Refrigerate for an additional two hours before serving.