Chocolate Haupia Pie Squares
(courtesy of Kawai Garrido, culinary instructor, McQueen High School Career & Technical Education program in Reno. Makes 16, 2-inch squares)
1 cup flour
¼ cup brown sugar
½ cup macadamia nuts, chopped
1 stick butter, softened
1 cup sugar
1 cup milk
1 package or can (12 ounces) coconut milk
1 cup water
½ cup cornstarch
7 ounces semisweet baking chocolate squares
1 8-ounce container Cool Whip
Shaved chocolate and shredded coconut, optional
Preheat oven to 350 degrees F. Grease 8-by-8-inch baking pan.
For the crust, mix together flour, sugar, and nuts. Add butter and cream together. Mix wet to dry ingredients. Press dough into bottom of pan. Bake 8 to 10 minutes. Cool.
For the filling, in saucepan, put sugar, milk, and coconut milk. Cook over medium-high heat, whisking continuously. Bring almost to boil. Remove and set aside. Lower heat. Whisk together cornstarch and water. Add to second saucepan and cook on medium heat until mixture thickens, whisking continuously.
Break chocolate squares and add to cornstarch/water mixture. Melt on medium-low heat, stirring until completely melted. Remove from heat.
Add half haupia mixture to chocolate mixture and stir. Pour over crust. Pour remaining haupia over chocolate mixture. Set in refrigerator for about 2 hours.
Top with Cool Whip. Garnish with chocolate shavings and shredded coconut, if desired.