Homemade Salted Caramel

1 cup sugar

6 Tbs salted butter, room temp

1/2 cup heavy cream

1 tsp salt

Heat sugar in a medium saucepan over medium heat, stir constantly with a heat resistant spoon. Sugar will form clumps and melt into a thick brown, amber colored liquid as you stir. Do not burn. Immediately stir in the butter, it will bubble rapidly, stir until completely melted, about 2 min. If the butter separates or sugar clumps, remove from heat and whisk until it comes back together. Return to heat. Slowly drizzle in 1/2 cup heavy cream while stirring. It will bubble again, boil for one minute. Remove from heat, add salt. Cool slightly before serving. Caramel thickens as it cools. Store for up to 1 month in the fridge. Reheat as desired. 

Chocolate Haupia Pie

1 prepared 9” pie shell

14 oz. coconut milk

1 c. sugar

1 c. whole milk

½ c. cornstarch

1 c. water

7 oz. “good” semi-sweet chocolate chips

1 ½ c. heavy whip cream

¼ c. sugar

1 tsp. vanilla

Chocolate shavings

 

Preheat oven to 350*. Bake crust until golden brown

In medium saucepan combine milk, coconut milk, 1 c. sugar. Bring to a boil. Reduce to simmer.

In separate bowl dissolve cornstarch in 1 c. water, Whisk well, no lumps.

Slowly whisk in cornstarch mixture to the milk mixture. Stir on low until thick.

Reserve ½ of coconut mixture for layering in pie. The other ½ mixture, stir in chocolate chips.

Cool chocolate and milk mixture to room temp. Then pour chocolate mixture in cooled crust, pour thickened milk mixture over chocolate.

Cover and refrigerate 1 hour.

Whip cream with ¼ cup sugar and vanilla until stiff peaks form. Cover pie (milk mixture) with whipped cream and garnish with chocolate shavings. Serve.