Recipe courtesy of Leimamo Fish.
Yield is 8 servings.
ingredients
Pastry
Filling
directions
Preheat the oven to 375 degrees F.
Sift the dry ingredients together.
With a pastry cutter, blend in the butter and shortening until the mixture resembles coarse crumbs.
Add the ice water gradually until dough forms.
Pat the dough into a flat disk and refrigerate for at least an hour.
Roll the dough into a 13-inch round.
Place it into a 9-inch pie plate and crimp the edges in a decorative pattern.
Pierce the bottom with a fork. Place a piece of parchment or tinfoil in the shell.
Fill the shell with pie weights.
Bake for 20 minutes.
Remove the pie weights and paper and continue to bake about 15 minutes until the pastry is golden and set.
Cool on a wire rack.
In a small bowl, dissolve the cornstarch in the water.
In a medium saucepan, whisk together the coconut milk, 1 cup sugar and milk.
Bring to a boil on high heat.
Reduce the heat to a simmer and whisk in the cornstarch mixture until thickened.
Put the melted chocolate in a medium bowl and stir in half the coconut mixture.
Pour this chocolate coconut mixture into the bottom of the pie crust.
Layer the remaining coconut mixture on top.
Chill the pie in the refrigerator for at least 1 hour.
Whip the cream with the 1/4 cup sugar until stiff peaks form.
Garnish the pie with the whipped cream and chopped macadamia nuts.
Chill for 1 more hour.