Chocolate Haupia Pie

Directions

1. In a medium size bowl, combine the flour, salt, and sugar, and briefly whisk ingredients to combine. Add the Crisco and work into the flour mixture. Toss the cold butter cubes into the flour mixture and toss gently, once coated, smash butter cubes into the flour. Sprinkle the cold iced water around the bowl and gently toss the mixture with a knife or spatula, until the mixture starts to come together. Gently pat into a round and cover with plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat the oven to 425 degrees F, center the rack in the middle of the oven.
3. Roll out the pie dough into a regular sized 9″pie pan, using a fork, prick the bottom and sides, and crimp the edges. Refrigerate for 30 minutes or more, then bake for 12-15 minutes or until evenly golden brown. Set aside until ready to fill with chocolate and haupia filling.
4. Chop the chocolate into small shards, and place into a heat safe bowl.
5. Make the haupia according to package directions, measure out 1 1/2 cup of the haupia mixture while still hot and and pour into the bowl with the chocolate shards, and stir until all the chocolate has melted and is completely smooth. Pour into the baked 9″ pie shell. Make sure to smooth out the top and level the mixture well.
6. Pour the remaining haupia over the top of the chocolate mixture, being careful not to disturb the chocolate layer. Smooth over the top and refrigerate until set and firm.
7. Whip the heavy cream and sugar, until stiff peaks. Place the whipped cream into a pastry bag fitted with a star tip, and pipe all over the top of the pie.
8. Keep the pie refrigerated until ready to serve. Enjoy!