This blog post was updated on October 11, 2018.
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.