Getting even one slice of this creamy chocolate coconut pie is itself a vacation destination for some. You could call it Hawaii on a fork.
Chocolate Haupia Pie
9 Inch Deep Dish Prepared Pie Crust
7 Ounces Semi-Sweet Chocolate
1-1/2 Cups Heavy Whipping Cream
1/4 Cup Sugar
1 Can Coconut Milk
1 Cup Milk
1 Cup Sugar
1/2 Cup Cornstarch Dissolved in 1 Cup Water
Preheat oven to 350 degrees. Bake crust until golden, 15 to 20 minutes. Meanwhile, make Haupia: Whisk coconut milk, milk and sugar together in a small saucepan. In a separate bowl, dissolve cornstarch in water. Bring coconut milk mixture to a boil, then reduce to a simmer and whisk in cornstarch mixture, whisking until thickened. Microwave chocolate pieces on high 1 minute; stir to melt completely. Pour half the Haupia into a bowl. Mix remaining Haupia with melted chocolate and pour over the bottom of the baked pie crust. Layer white Haupia over the top. Cool pie at least 1 hour in refrigerator. Whip cream with 1/4 cup sugar until still peaks form. Garnish pie with whipped cream. Chill another hour. Serves 6 to 8.