Chocolate Haupia Pie

I love coconut. I always have. In Maine, I would see them at the grocery store and beg my mom and dad for one. Drilling a hole to get the coconut water and then smashing the coconut on the front step to get the meat. That was always a great day!

In Hawaii, we get all coconut all the time. Seriously, you get sick of it. Haupia is a very specific gelled coconut dessert. It can be served alone or as an ingredient for other wonderful creations. This pie is an adaptation of a North Shore legend: Ted’s Bakery Haupia Chocolate Pie (http://www.tedsbakery.com/pies.html). You can brave the crowds at Ted’s or you can get a slice at certain grocery stores but, as you can imagine, I prefer to make my own. That way, I have a whole pie to share….or munch on by myself.

However you get it, this pie is a Hawaii treat and should be consumed either at the beach or thinking of it. When I don’t make it myself, my favorite way to eat this or any Ted’s pie is to eat a slice with a glass of wine on the beach in Haleiwa. Certain times of day, the town empties of tourists and you get a quiet moment of pure enjoyment. The rest of the time, I am just as happy eating a slice of the pie I just made sitting in my kitchen with friends. Like I said, this is a great pie no matter how you eat it.

Chocolate Haupia Pie

  • Servings: 8 to 10
  • Print

Ingredients:

  • 1 can coconut milk
  • 1 cup milk
  • 1 cup water
  • 1 tsp coconut flavoring
  • 1 tsp vanilla extract
  • 1 cup sugar
  • 4 oz (1 bar) dark baking chocolate
  • ½ cup cornstarch
  • 1 pie crust, baked and cooled
  • 1 ½ cups whipping cream
  • 2 tbsp sugar
  • dash vanilla extract

Preparation:

  1. Whisk together cornstarch and water; set aside
  2. In a medium sauce pan, whisk coconut milk, milk, 1 tsp vanilla extract, coconut flavoring, and 1 cup of sugar; bring to a boil; reduce to a simmer
  3. Meanwhile, melt the chocolate over a double boiler; keep warm
  4. Stir cornstarch and water mixture so there are no lumps; whisk into simmering milk mixture; cook, whisking constantly, until the mixture thickens; remove from heat and stir half into the chocolate
  5. Layer the two coconut mixtures in the pie crust; cover with plastic wrap and cool to room temperature; refrigerate fully before serving
  6. Just before serving, beat the whipping cream and the remaining sugar and vanilla extract until stiff peaks form; spread on top of the pie; garnish if chocolate shavings


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