In a food processor, pulse together the flour and salt.

Add the butter and pulse for a 10 seconds.

With the food processor on low, slowly drizzle the ice cold water in until just combined. Dough should look lumpy with buttery pieces.

Have a large piece of plastic wrap ready – dump the dough onto the plastic wrap and form into a loose ball.

Loosely wrap the ball and then flatten it quickly and gently to form a disc.

Chill for 1 hour in fridge.

Preheat the oven to 350 degrees.

Remove the dough from the fridge. Roll out cold onto a working surface. Place in a 9 inch pie pan. Prick the pie dough with a fork and blind bake in the oven for 30 minutes or until lightly golden brown.

Let baked pie shell cool completely on a wire rack.

In a medium bowl, mix together the sugar, salt, cornstarch and water into a slurry. (I hate that word, it makes me crave both Slurpees and milkshakes)

In a medium sized saucepan set over medium high heat, heat the coconut milk to a low boil.

Add the slurry, stirring constantly with a wooden spoon until mixture thickens.

Once thickened, remove from heat. Stir in vanilla extract and let cool.

Chill in refrigerator for 1 hour.

Divide the haupia in half; reserve one half to mix with the chocolate ganache for the chocolate layer.

In a medium saucepan, heat the coconut milk to a low boil.

Add the chocolate, completely covering it with coconut milk.

Remove from heat and let it stand for ten minutes, undisturbed.

After ten minutes, slowly whisk together the chocolate and coconut milk until a silky ganache forms.

Power chill ganache in freezer for 30 minutes until thickened.

Chill a metal bowl and whisk attachment or beaters in the freezer for 15 minutes.

Place whipped cream in the cold bowl. Add sugar and vanilla.

Beat on high until soft peaks form. Do not overbeat.