Although I haven’t tried to make it yet, it’s going to be on my list to do soon. Receipe doesn’t sound too complicated and definitely sounds like a good eat.

Not that I really need more pie receipes to add to the calorie list, but this pie definitely seems worth it. More pictures and lots of comments after the jump. Thank you Diana in Washington for posting at Dianasaur’s Blogspot

Macadamia Nut Crusted Dark Chocolate Haupia Pie
serves 8
Ingredients

crust:
3/4 cup flour
1/8 cup granulated sugar
1/8 cup packed brown sugar
3/4 stick cold butter (6 TBS)
1/2 cup uncooked Quaker Oats
1/4 cup chopped Macadamia Nuts

filling:
6 ounces good quality dark chocolate
1 13.5 oz can coconut milk (or a little over 1.5 cups)
1 cup 2% milk
1 cup granulated sugar
1/2 cup cornstarch
1 cup water

whipped cream:
1 cup heavy whipping cream
1/8 cup granulated sugar
1/2 tsp vanilla extract
Instructions

Preheat oven to 350 degrees. Butter a 9 inch pie pan. Mix flour, granulated sugar and brown sugar in medium bowl; cut in butter with a fork until mixture resembles coarse crumbs. Stir in oats and nuts. Press the mixture into bottom and sides of prepared pie pan. Bake for 15-20 minutes or until golden brown.

While crust is baking, make haupia by whisking coconut milk, milk and sugar together in a saucepan. While bringing coconut mixture to a boil, whisk cornstarch and water together in a separate bowl. Reduce coconut mixture to a simmer and pour in cornstarch mixture. Continue whisking until mixture is thick.

Remove crust from oven when done and put in fridge to cool slightly.

In a medium microwave safe bowl, microwave for 1- 1 1/2 minutes and stir with a fork to melt. Pour half of haupia into the chocolate and mix well. Pour chocolate haupia into pie crust. Pour remaining white haupia in a layer on top of chocolate haupia. Place pie in refrigerator to cool at least 1 hour.

Whip heavy cream, sugar and vanilla until stiff peaks form. Pipe or spread onto pie and top with shaved chocolate. Cool another hour in fridge.