I made a deep dish graham cracker crust to put the filling in. Other than that, and adding a tablespoon of coconut extract to the filling, I followed the recipe to the letter. Results? The pie is beautiful to look at, with the white haupia sitting atop the chocolate layer. Seeing that some reviewers said the haupia stayed runny, I refrigerated the pie overnight (before adding the whipped topping), so it was quite firm and sliced solidly. It presented very nicely on the serving plates. Unfortunately, "pretty to look at" does not necessarily equal a tasty treat. The haupia was the consistency of Jell-O, which some reviewers warned of, but which I did not think would be all that bad. Much to my dismay, I did not care at all for the rubbery texture, and I was not pleased with the fact that no real coconut flavor came through, despite using high-quality coconut milk and coconut extract. The chocolate layer was the dominant flavor, so if I ever make this again, which is highly doubtful, I will double the chocolate and mix all of the haupia with the chocolate, which mitigates the rubbery, gelatinous texture of the haupia. Thanks for something different to try, anyway, but I completely fail to see what all the fuss is about. This pie is mediocre, at best.
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I made a deep dish graham cracker crust to put the filling in. Other than that, and adding a...