• Preheat the oven to 375ºF

For the flakey dough

• Place the flour and salt into a medium-sized bowl
• Grate your cold butter directly into the flour mixture
• Toss the mixture until the butter is coated with flour
• Add in the water in small amounts and mix with your other hand until the flour is almost all absorbed.
• Flatten and wrap in plastic wrap. Let the dough chill for 30 minutes or overnight before using it. Let warm for 20 minutes or until pliable but still firm before rolling out.
• Roll out dough ⅛" thick and place it into a 9" pie plate. Cut off the excess, leave ¼" of dough all the way around to account for shrinking.
• Brush the surface of the pie with egg wash (one egg whisked with 1 tablespoon of water) to promote even browning and a shiny crust
• Poke some holes in the bottom of the dough with a fork.
• Freeze the pie for 20 minutes
• Place some foil or parchment paper in the pie pan then fill to the top with pie weights or dried beans. Bake for 15 minutes.
• Remove the foil carefully. Put the pie back in the oven for 15 minutes or until it's golden brown and has pulled away from the sides of the pie plate.
• Set aside to cool

For the haupia pie filling

• in a medium saucepan combine together the coconut milk, first quantity of water, coconut extract and sugar over medium-high heat until it begins to simmer.
• Combine together the second quantity of water and the cornstarch and whisk to make a slurry
• Once the mixture is simmering, reduce the heat to medium-low and add in the cornstarch mixture. Whisk constantly until thickened. About 3 minutes. Add in your vanilla and stir to combine.
• Divide the mixture into two bowls.
• Add the chocolate to one of the bowls and whisk until the chocolate is fully melted.
• Pour the chocolate mixture into the cooled pie crust *note I accidentally did this backwards on my pie, don't do as I do, do as I say haha
• Chill the crust with the chocolate filling for 15 minutes or until set
• Pour the remaining coconut mixture on top of the cooled chocolate and put it back in the fridge to chill for at least an hour or overnight.

Stabilized whipped cream

• Sprinkle your gelatin over the water and let bloom for 5 minutes. 
• Melt gelatin for 5 seconds in the microwave. If not fully melted do another 3 seconds. You can tell gelatin is melted when there are no granules of unmelted gelatin visible.

  After dissolving your gelatin, add in 1 teaspoon of heavy cream and mix. If your gelatin is too cold, heat again until it's melted (5 seconds).
• In a cold mixing bowl, whip your heavy cream to soft peaks
• Add in your powdered sugar and vanilla
• Turn your mixer down to low and drizzle in your gelatin and mix until whipped cream forms stiff peaks. Pipe onto your pie as desired.