This is a recipe I shared early on in my blog years but A. it didn't have any pictures and B. I've changed my method over the years to reduce the number of dishes. Time for an updated post!
Chocolate haupia pie is a Hawaiian institution. If you ever find yourself on Oahu then hop on over to Ted's Bakery and grab yourself one. It's the original. The gold standard. The one Aaron brought back with him after his day trip to visit his brother that we all ate for dessert then breakfast then polished off as a midnight snack in the Kona airport before heading home.
Now that I've had Ted's version and my version in quick succession I can honestly say that mine is darn close. There are some textural differences but that might have to do more with cooking time than anything (I err on the side of cooking longer since I've had some runny pies in the past).
This is one of those desserts that LOOKS a lot harder than it actually is. You need to prepare it ahead of time so the custard has time to set, but the actual hands-on time is under 15 minutes. And it only uses one pot! It's a heck of a lot easier than some other things in my repertoire so I don't mind one bit when Aaron requests this pie for special occasions.
A note on the pie shell: I can't make a GOOD pie crust to save my life. I've tried a million recipes and my results are always hit-or-miss. After so many years of trying and failing I can honestly tell you have I have zero compunctions about using a store-bought pie crust. The only downside here is that store-bought pie shells tend to be shallower than the ones I make at home, which means there's usually some leftover custard that won't fit in the shell. I have been known to pour the extra into a bowl and eat it with a spoon. So maybe it's not so much of a downside?
|Even if you run out of whipped cream (or, say, your husband leaves it in the hot car overnight) it's still good.|
Chocolate Haupia Pie
adapted slightly from here
1 nine inch unbaked pie shell
1 cup milk
1 (14 oz) can coconut milk
1 cup white sugar
1 cup water
scant 1/2 cup cornstarch
1 cup semi-sweet chocolate chips
1 1/2 cups heavy cream
1/4 cup white sugar
Bake pie shell according to package directions. Let cool.
In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch. Continue stirring mixture over low heat. It will thicken fairly quickly but you'll want to keep stirring and cooking for 2-3 minutes total (if it doesn't set up right, you probably didn't cook it long enough).
Pour half the coconut mixture into the pie shell and stick in the refrigerator. While it sets for a few minutes, mix chocolate chips into the remaining warm coconut pudding. Whisk to melt chocolate into the pudding.
After the coconut layer has had a few minutes to set, pull it out of the fridge. VERY carefully pour the chocolate pudding over the coconut layer. There should be enough of a skin set on the coconut layer to keep them separate. If not...oh well. It still tastes good!
Refrigerate for at least four hours, preferably overnight.
Whip the cream with the sugar until stiff peaks form. Slather over pie and enjoy!
Need more ideas for sweet treats? Try my no-fail recipe for chocolate chip cookies or these super yummy chocolate cupcakes with chocolate-chip cheesecake filling.
Find all my favorite recipes on Pinterest!