One of the most famous desserts on Oahu? The pies from Ted's Bakery on Oahu's North Shore. We're partial to the Haupia Cream Pie and when we can't have it IRL we make this Chocolate Coconut Cream Pie.
such as Nabisco Famous Chocolate Wafers (from an 8 ounce box)
(about 3 cups)
Make The Cookie Crumb Crust: Melt the butter and stir together with cookie crumbs until the crumbs are thoroughly moistened. Transfer to a 9 1/2-inch pie plate and, using the back of a cup or measuring cup, press mixture into the pan, evenly covering the bottom and sides of the pan. Set in freezer until set, at least 10 minutes. (The crust can be made through this step up to two days ahead. Cover with plastic wrap and store in the freezer.)
To make cookie crumbs, place cookies in a food processor and process until broken up into crumbs. (Alternatively, place cookies in a resealable plastic bag and hit with a meat mallet or rolling pin until you have small crumbs.)
Make The Chocolate Black Bottom: Meanwhile, melt the chocolate in a small bowl set over a small pan of simmering water, constantly stirring, until smooth. (Alternatively, place chocolate in a microwave-safe bowl and microwave at 15-second intervals, stirring between each interval, until melted.)
Pour chocolate into the crust and, use the back of a spoon or a small spatula to quickly spread the chocolate over the crust in a thin layer. Return crust to the freezer to set up, at least 10 minutes.
The crust can be made through this step up to 2 days ahead. Cover with plastic wrap and store in the freezer.
Make The Coconut Custard: Whisk together the coconut milk, 2/3 cup of sugar, 1 tablespoon of vanilla, and 3/4 teaspoon of salt in a medium saucepan and bring to a boil.
Meanwhile, place the cornstarch in a separate small bowl, and gradually whisk in 1 to 2 tablespoons of cold water until the mixture is smooth.
As soon as the coconut is scalded and just boils, immediately reduce heat to low, stir in the cornstarch mixture into the coconut milk mixture, and cook until it has thickened enough that it looks like yogurt, about one more minute. Pour the hot coconut custard into the pie crust and refrigerate until set and cooled for at least 4 hours or up to two days ahead.
The coconut pudding can be made through this step up to 2 days ahead. Cover with plastic wrap and store in refrigerator.
Assemble The Pie: When the pie is thoroughly chilled, prepare the topping. Place cream in a large, clean bowl and whip with a clean whisk until it becomes fluffy and light, with soft peaks, about 3 minutes. Whisk in remaining 2 tablespoons of sugar, rum, and 1 teaspoon of vanilla extract until cream is just thick enough to hold onto the whisk.
Serve The Pie: Spread whipped cream evenly over the top of the cooled pie, then sprinkle with toasted coconut flakes and serve. (Can be made up to 2 days ahead of time and stored, covered with plastic wrap in the refrigerator. Top with toasted coconut just before serving.)
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