There’s nothing not
to love about the Aloha state’s famed chocolate haupia pie. Rich chocolate
pudding, delightfully flaky crust, and velvety whipped cream merge to form a palatable
treat for the taste buds. Once you go Hawaiian, you never go back!
- 1 9-in. unbaked pie crust
- 1 cup milk
- 1 can coconut milk (14 oz.)
- 1 tbsp. coconut extract
- 1 cup sugar
- 1 cup water
- 1/2 cup cornstarch
- 7/8 cup chocolate (Dutch chocolate, or any chocolate with
high cocoa butter content)
- 1 1/2 cups heavy cream
- 1/4 cup sugar
- Preheat oven to 350 degrees F.
- Bake crust for 15 minutes, or until golden brown. Set aside
- In a medium saucepan, whisk together milk, coconut milk, coconut
extract and 1 cup sugar.
- In a separate bowl, dissolve the cornstarch in water.
- After bringing coconut milk mixture to a boil, reduce to
simmer and slowly whisk in the cornstarch mixture. Continue stirring over low
heat until thickened—about three minutes. Divide evenly into two bowls.
- In another bowl, microwave chocolate until melted.
- Mix chocolate into one of the bowls of coconut pudding, then
pour mixture into the pie crust, spread and let sit.
- Pour the remaining bowl of coconut pudding on top of the
chocolate-coconut pudding mixture and spread smooth being careful not to mix
the two layers. Refrigerate the pie for an hour or more.
- Whip the heavy cream with 1/4 cup of sugar until stiff. Layer
the whipped cream on the pie surface. Garnish with chocolate shavings.