Hawaiian Chocolate Coconut Haupia Pie

Ingredients

• 1 Count 9-inch frozen pie crust - 1 (count), 9-inch frozen crust
• 13.5 Fluid Ounce full-fat coconut milk - 13.5 (ounces)
• 1 Cup whole milk - 1 (cup)
• 0.75 Cup granulated sugar - 3/4 (cup)
• 0.5 Cup cornstarch - 1/2 (cup)
• 0.5 Cup water - 1/2 (cup)
• 0.25 Teaspoon fine salt - 1/4 (teaspoon)
• 1 Cup semisweet chocolate chips - 1 (cup)
• 1 Teaspoon vanilla extract - 1 (teaspoon)

Instructions

1. Bake the crust

   1. Heat the oven to *375°F* and place the frozen pie crust on a *baking sheet*. Bake according to package directions until *golden and crisp*, then cool completely.

2. Mix the haupia base

   2. In a medium saucepan, whisk together *sugar, cornstarch, and salt* until evenly combined. Whisk in *coconut milk, whole milk, and water* until smooth.

3. Cook the custard

   3. Cook over medium heat, whisking constantly, until the mixture becomes *thick, glossy, and pudding-like*, about *6 to 8 minutes*. Let it bubble gently for *1 full minute* while whisking to fully activate the cornstarch.

4. Flavor and divide the custard

   4. Remove the pan from the heat and whisk in *vanilla extract*. Transfer about half of the hot haupia mixture to a heatproof bowl with the *semisweet chocolate chips*.

5. Make the chocolate layer

   5. Let the chocolate mixture stand for *1 minute*, then whisk until *smooth and fully melted*. Pour the chocolate haupia into the cooled crust and spread into an even layer.

6. Add the coconut layer

   6. Spoon the remaining coconut haupia gently over the chocolate layer, then smooth the top with a *rubber spatula*. Work carefully to keep the *two layers distinct*.

7. Chill until set

   7. Press plastic wrap directly against the surface of the pie and refrigerate until *fully chilled and set*, at least *4 hours*.

8. Slice and serve

   8. Slice with a clean knife, wiping between cuts for *neat layers*. Serve chilled for the best *creamy haupia texture*.