Coconut (Haupia) and Chocolate Pie

Haupia pie with chocolate and coconut is the dream of any chocolate lover. This is a delicious Hawaiian dessert.

Directions

1. Pre-heat the oven to 175 degrees C (350 degrees F). Bake the crust in a preheated oven for 15 minutes or until it turns golden. Cool the crust after removing it from the oven.
2. In a medium saucepan, whisk together coconut milk, 1 cup of sugar, and milk. In a separate bowl, combine water and cornstarch until smooth. Bring coconut mixture up to a rolling boil, reduce heat to simmer and whisk in the cornstarch mixture slowly. Continue stirring on low heat for about 3 minutes until the mixture thickens.
3. Microwave chocolate chips for about one minute in a bowl that is microwave safe. Divide the coconut pudding into two equal bowls. Spread the chocolate on the bottom of one pie crust. Pour the remaining pudding over the chocolate, and smooth it out. Refrigerate pie about an hour.
4. In a chilled metal or glass bowl, beat cream with an electric mixer to frothiness. Add the sugar slowly, and continue to beat until soft peaks are formed. The cream should be layered on top of the pie.

Coconut (Haupia) and Chocolate Pie

Haupia pie with chocolate and coconut is the dream of any chocolate lover. This is a delicious Hawaiian dessert.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

1 minute min

Total Time 1 hour hr 43 minutes mins

Course Dessert

Cuisine American

Servings 8

Ingredients

  

• 1  (9 inch)  unbaked pie crust
• 1  (14 ounce) can coconut milk
• 1  cup  milk
• 1  cup  white sugar
• 1  cup  water
• ½  cup  cornstarch
• 1 ¼  cups  semi-sweet chocolate chips
• 1 ½  cups  heavy cream
• ¼  cup  white sugar

Instructions

 

• Pre-heat the oven to 175 degrees C (350 degrees F). Bake the crust in a preheated oven for 15 minutes or until it turns golden. Cool the crust after removing it from the oven.
• In a medium saucepan, whisk together coconut milk, 1 cup of sugar, and milk. In a separate bowl, combine water and cornstarch until smooth. Bring coconut mixture up to a rolling boil, reduce heat to simmer and whisk in the cornstarch mixture slowly. Continue stirring on low heat for about 3 minutes until the mixture thickens.
• Microwave chocolate chips for about one minute in a bowl that is microwave safe. Divide the coconut pudding into two equal bowls. Spread the chocolate on the bottom of one pie crust. Pour the remaining pudding over the chocolate, and smooth it out. Refrigerate pie about an hour.
• In a chilled metal or glass bowl, beat cream with an electric mixer to frothiness. Add the sugar slowly, and continue to beat until soft peaks are formed. The cream should be layered on top of the pie.