(for the crust)

8 T (1 stick) unsalted butter  

2  cups chocolate wafer cookie crumbs

(for the filling)

4 oz. bittersweet chocolate finely chopped

2 (14 ounces) cans coconut milk (about 3 cups)

2/3 cup plus 2 T unrefined cane sugar

1 T pure vanilla extract

3/4 t kosher salt

1/3 cup cornstarch

(for the topping)

1 cup chilled heavy cream

1 T aged rum (optional)  

1 t pure vanilla extract

1 cup raw (unsweetened) coconut flakes toasted

[how to make]

(for the crust)

*Melt the butter and mix with cookie crumbs until thoroughly moistened. 

*Transfer to an 9 1/2" plate and, using the back of a cup, press mixture into the pan, evenly covering the bottom and sides of the pan. 

*Set in freezer until set, at least 10 minutes. 

(for the filling) 

*Meanwhile, melt the chocolate in a small pan over very low heat, stirring constantly, until smooth. 

*Pour chocolate into the crust and, using the back of a spoon, quickly spread the chocolate over the crust in a thin layer. 

*Return crust to the freezer to set up, at least 10 minutes. 

*Combine coconut milk, 2/3 cup of sugar, 1 tablespoon of vanilla, and 3/4 teaspoon of salt in a medium saucepan and just bring to a boil. 

*Meanwhile, place cornstarch in a small bowl then gradually whisk in 1 to 2 tablespoons of cold water until the mixture is smooth. 

*As soon as the coconut is scalded and just boils, immediately reduce heat to low, stir in the cornstarch mixture into the coconut milk mixture, and cook until it has thickened enough that it looks like yogurt, about 1 more minute. 

*Pour hot coconut custard into the pie crust and refrigerate until set and cooled, at least 4 hours. 

(for the topping) 

*When the pie is thoroughly chilled, prepare the topping. 

*Place cream in a large, clean bowl and whip with a clean whisk until it becomes fluffy and light, with soft peaks, about 3 minutes. 

*Whisk in remaining 2 tablespoons of sugar, rum, and 1 teaspoon of vanilla extract until cream is just thick enough to hold onto the whisk.

*Spread whipped cream evenly over the top of the cooled pie then sprinkle with toasted coconut flakes and serve. 

-makes 8 to 12-

Note: I found this recipe in saltandwind.com.

Labels: chocolate coconut cream pie recipe, Haupia Pie recipe, Hawaiian pie recipe