Vegan Chocolate Haupia Pie

What you need

SHORTBREAD CRUST

• 1/2 c vegan butter
• 1/4 c confectioner's sugar
• 1 tsp vanilla
• 1 c flour
• pinch of salt
• crushed roasted unsalted macadamia nuts, optional

HAUPIA

• 1 can (13.5 fl oz) unsweetened coconut milk
• 1/2 c sugar
• 6 tbsp cornstarch
• 3/4 c water

CHOCOLATE PUDDING

• 1 c oat milk
• 1/4 c sugar
• 4 tbsp cornstarch
• 1/4 c cocoa powder
• 1 tsp salt
• 1/4 c dairy-free chocolate chips (I prefer dark!)

WHIPPED CREAM

• Vegan whipped cream or homemade with coconut cream, vanilla, and confectioner's sugar

How to make

1. Start with the crust (no mixer needed)! Preheat oven to 325 F.
2. Cream vegan butter with sugar until smooth, then add vanilla.
3. Add flour and salt and mix until combined. Add macadamia nuts (I like a lot!)
4. Press dough into a 9 x 9 inch pan lined with parchment paper.
5. Bake for 20-25 minutes or until golden brown.
6. Make the Haupia and Pudding while it cools!
7. In a pot on medium-high heat, whisk coconut milk with sugar.
8. In a separate bowl, make a slurry of cornstarch and water.
9. Once sugar is dissolved in coconut milk, pour in cornstarch slurry and whisk until Haupia comes to a slight boil.
10. When you see bubbles at the surface and Haupia has thickened, remove from heat and transfer to a bowl to cool.
11. In a pot on medium-high heat, whisk oat milk with sugar.
12. In a separate bowl, mix cornstarch, cocoa powder, and salt.
13. Pour in dry mixture in pot once sugar is dissolved.
14. Add chocolate chips.
15. When you see bubbles at the surface and Pudding has thickened, remove from heat and transfer to a bowl to cool.
16. Your crust should be mostly cooled by now, so it's time to assemble the pie!
17. Pour Pudding mixture over crust and smooth out to edges.
18. Dollop Haupia over pudding and smooth out, making sure not to ruin the Pudding layer.
19. Cover pie with saran wrap and refrigerate for at least 4 hours.
20. Top with your favorite vegan whipped cream, slice, and enjoy :)