Ted's Chocolate Haupia Pie...

• Baked Regular or Shortbread Crust
• 3/4 C Sugar
• 1/2 C Cornstarch
• 1/2 t Salt
• 1 14 oz Can Coconut Milk
• 1 1/2 C Whole Milk
• 3/4 C Milk Chocolate Chips (or two Hershey bars)
• 3/4 C Semi-Sweet Chocolate Chips
• 2 t Coconut Extract
• Coconut Chocolate Whipping Cream for topping/garnish

In a large saucepan combine the dry cornstarch, sugar and salt.  Add milks.  While cold, whisk until the sugar is dissolved.  Turn on heat and cook stirring constantly until mixture boils and starts to thicken.  Cook until it is the consistency of a thick, smooth pudding.  (Be careful to stir constantly to keep the pudding from burning on the bottom.  Try not to scrape "brown bits" off the bottom of the pan.  You want the "haupia" to be as white as possible.)  Remove from heat, stir in coconut extract.

In a microwave safe bowl, melt the chocolate chips.  30-45 seconds at a time, stir and repeat heating  until completely melted and smooth.  Do NOT burn!

Divide haupia/coconut mixture add about 3/4 of the mixture to the melted chocolate chips.  Fold together until completely blended and smooth.  Spread all but about 1/4 of a cup of the chocolate mixture into the bottom of the baked pie crust.  (Reserve the remaining little bit of chocolate pudding and cool it down until no longer warm.)  Top the chocolate layer with a thinner white haupia layer.  Spread evenly to edge of crust.  Cover with plastic wrap and refrigerate until its no longer warm (at least 30 min)  To the remaining (no longer warm) chocolate pudding, fold in about 1-2 C of prepared whipped cream (sweetened with powdered sugar and seasoned with coconut extract) until fully mixed.  Spread over cooled haupia layer.  Cover and refrigerate until completely chilled.  2-4 hours.  

(YUM!  This is a LOT like Ted's Bakery... but that added third layer of chocolate-coconut whipped cream is all mine!)