Preheat the oven to 325 degrees F. Grease an 8-9 inch pie plate.

In a bowl, combine the coconut, egg, honey, butter and salt until the coconut is well moistened. Press the mixture into the prepared pie plate in an even layer.

Bake in the middle of the oven for 15-20 minutes until the edges are golden brown and the bottom is light brown. Remove and set aside to cool.

To make the fudge, heat the chocolate, condensed milk, miso and cream in a medium sauce pot over low heat until melted and smooth. Remove from heat and stir in the vanilla, salt and cashews (if using). Mixture will be thick, but stir slowly until combined.

Spread about half of the fudge into the pie plate (spread the remaining fudge into a greased baking dish and save for snacking!) so that the fudge layer is about an inch thick. Place in the fridge to set.

To make the haupia, add the coconut milk, sugar, vanilla bean - pod + seeds, and salt to a medium sauce pot and stir over medium heat until the sugar and salt dissolves. In a small bowl, gradually whisk the cold water into the cornstarch. Reduce the heat to low and whisk the cornstarch mixture into the coconut mixture and allow to reduce and thicken until it is the consistency of yogurt. Stir in the shredded coconut. Allow the pudding to cool slightly and then spread the pudding over the fudge layer. It should come up to the edge of the pie. Place in the fridge until well chilled, about 1-2 hours. Add the whipped cream and either serve or place back in the fridge until ready to serve.

Just before serving, sprinkle the pie with the caramelized sesame cacao nibs (recipe below). Slice and EAT!!

Add the sesame seeds, cacao nibs, maple syrup and butter to a skillet and set over medium heat. Cook, stirring often until the butter is melted and the seeds toasted, about 5 minutes. Remove from the heat and scoop the mixture out onto a parchment lined baking sheet. Allow to cool before adding to the pie.