Kathi's Ode To Almond Joy Haupia Pie

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 prepared deep dish 9-inch pie shell
• 1 (14 ounce) can coconut milk
• 1 1/4 cups sugar
• 1 cup whole milk (skim or low fat may be substituted)
• 1/2 cup cornstarch
• 1 cup water
• 7 ounces 60% cacao bittersweet chocolate chips, such as ghirardelli (regular semi-sweet chocolate chips or semi-sweet chocolate baking bars may be substituted)
• 1 1/2 cups heavy whipping cream
• 1/4 cup sugar
• 1/2 teaspoon almond extract
• 1 teaspoon chocolate shavings
• 2 tablespoons toasted shredded coconut
• 1 tablespoon toasted sliced almonds

Recipe

• 1 preheat oven to 350°f.
• 2 bake crust according to package directions, or until golden brown (usually between 10-15 minutes). note: don't forget to pierce bottom & sides with a fork before baking!
• 3 set aside to cool.
• 4 in a medium saucepan, whisk together milk, coconut milk and 1 cup of sugar.
• 5 in a separate bowl, dissolve the cornstarch in water.
• 6 bring the coconut mixture to a boil.
• 7 reduce to simmer and slowly whisk in the cornstarch.
• 8 continue stirring mixture over low heat until thickened.
• 9 in a small saucepan, melt the chocolate chips over lowest heat setting until melted. (note: be sure to use a clean, dry spoon to stir the melting chocolate to avoid introducing any moisture, which can cause the chocolate to seize.).
• 10 reserve half of the coconut mixture in the medium saucepan and keep on lowest heat setting.
• 11 transfer the other half of the coconut mixture to the small saucepan of melted chocolate.
• 12 thoroughly mix the contents of the small saucepan (half of the coconut mixture and the melted chocolate).
• 13 pour the chocolate mixture in the bottom of the baked pie crust.
• 14 cook reserved half of coconut mixture to desired thickness and pour on top of the chocolate layer. (note: the mixture can be poured on top of the chocolate layer immediately after the step above; but some people like to cook the layer a bit longer for a firmer texture - use your own judgement/preferences.).
• 15 cover and refrigerate for at least one hour. best if refrigerated overnight to reach optimal firmness and flavor profile.
• 16 whip cream with 1/4 cup sugar and the almond extract until stiff peaks form.
• 17 spoon the almond whipped cream on top of pie, or pipe with a pastry bag.
• 18 garnish with chocolate shavings, toasted coconut & toasted almond slices(optional).
• 19 slice and serve!