Its zero dark thirty as we pile into our VW Vanagon headed to the North Shore of Oahu.  When we arrive, the sun crests the mountains behind us casting a glimmer on the waves. I taste the cool, salty ocean breeze. My older sister, Grace, younger brother, Noah, and I approach the ocean; but, one aroma pierces the burning smell of salt, and it is the distinct smell of pie and malasadas. Our pace to the water’s edge slows, as the growling beast in our stomachs awakens.

“Pie for breakfast?’’ Mom asks.  

We grin and nod our heads, and as she heads to the bakery, we disappear into a large lava rock formation we affectionately call “The Jumping Rock.” “The Jumping Rock” was named by my dad because on the back side of the rock outcropping the water is deeper and safe for jumping and diving from 15 feet above.

Grace, Noah and I take turns jumping and somersaulting into the ocean, one of us on the lookout for Mom’s return with breakfast. When Mom is sighted up the road returning with a bag of deliciousness, we head for the beach.  We gather around my mom like a pack of hungry wolves, salivating at the thought of chocolate haupia pie. Haupia is the Hawaiian word for coconut, and Ted’s Bakery makes the best chocolate, coconut cream pie I’ve ever had. In fact, Hawaii was the place I was introduced to the delicacy.  

Fortunately, the network of Navy wives my mom belonged to, uncovered the recipe, and now we are able to enjoy the dessert in the Midwest. Every bite reminds me of the wonderful days we lived in Hawaii, enjoying the tropical climate, the ocean, and the unique culture and foods.

Ingredients:
1 - 9 inch unbaked pie crust                      1 Tbsp. Coconut Extract
1 Cup Milk                                                     1 Cup Sugar
1 Cup Coconut Milk (14 oz)                       1 Cup Water
½ Cup Corn Starch                                     1 ½ Cups Heavy Cream
¼ Cup Powdered Sugar
7/8 Cup Chocolate (Dutch Chocolate or any chocolate with high cocoa butter content)
Directions:
1.    Preheat oven to 350 degrees F.  Bake Crust for 15 minutes or until golden brown.  Set aside to cool.
2.    In a medium saucepan, whisk together milk, coconut milk, coconut extract and 1 cup sugar.  In a separate bowl, dissolve the cornstarch in water.
3.    After brining coconut mixture to a boil, reduce to simmer and slowly whisk in the cornstarch mixture.  Continue stirring over low heat until thickened – about 3 minutes. Divide evenly into 2 bowls,
4.    In another bowl, microwave chocolate until melted.  Mix chocolate into one of the bowls of coconut pudding, then pour mixture into the pie crust, spread and let sit.  Pour the remaining bowl of coconut pudding on top of the chocolate coconut pudding mixture, and spread smooth being careful not to mix the two layers.  Refrigerate pie for an hour or more.
5.    Whip the heavy cream and powdered sugar until stiff.  Layer the whipped cream on the pie surface. Garnish with chocolate shavings, return to fridge until ready to eat.