• Prebake either a frozen or homemade pie crust. Allow to cool completely.

Haupia

• Combine the cornstarch and water, stirring until smooth. Set aside.
• Chop up 4 ounces of baker's chocolate into small pieces. Add to a microwave-safe bowl and set aside for now.
• In a medium saucepan, combine the milk, coconut milk, salt, and sugar. Heat over medium to medium-high heat, stirring frequently, bring almost to a boil (you should start to see bubbles, but do not allow it to come to a full boil).
• Immediately remove it from the heat and whisk in the cornstarch mixture. Return the pan to the stovetop and turn the heat down to medium-low. Continually whisk for 10 to 15 minutes. The mixture should thicken to the consistency of thick yogurt. Be sure to cook the haupia for the full 10 to 15 minutes!
• Remove from the heat and stir in 2 teaspoons coconut extract. Allow to cool for a few minutes.
• While the haupia cools slightly, microwave the chopped-up chocolate in 15-20 second intervals, stirring between intervals. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents scorching the chocolate). Then stir the chocolate until it's completely melted and smooth.
• Add to the melted chocolate 1¾ cups of haupia. Stir until combined well. Pour into the cooled pie crust, smoothing into a flat, even layer. Place the pie in the refrigerator for 5 minutes to allow the chocolate to set up a bit.
• Meanwhile, whisk the remaining haupia to prevent lumps from forming. After the pie has chilled for 5 minutes, remove it from the refrigerator and pour the remaining haupia onto the pie. Smooth the haupia into an even layer.
• Return the pie to the refrigerator and allow it to chill for at least 4 hours.
• **For a more authentic Ted's Pie look, use a star tip to pipe the whipped cream or cool whip onto the pie.