HAUPIA PIE

I came across a photo of haupia pie and knew immediately I wanted to make it, on looks alone. Haupia pie is a fairly simple pie to make and reminds me of chocolate silk pie, but with a coconut kick. The recipe I found had a standard pie crust, but I thought a chocolate cookie crumb crust would go better. The crust was a good choice, but I used a standard pie plate and a deep-dish pie plate is definitely needed as I had more pie filling than room with the standard.

Texture-wise it’s like a silk pie or custard pie. It seems to weigh about 10 pounds but is delightfully light and smooth.

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Haupia Pie

Ingredients

Chocolate Crumb Crust

• 6 tablespoons butter melted
• 1 1/2 cups chocolate crumbs

Pie Filling

• 14 ounce can coconut milk
• 8 ounces milk
• 2 teaspoons coconut extract
• 7 ounces granulated sugar
• 8 ounces water
• 2 ounces cornstarch
• 6 ounces chocolate good quality
• 1 teaspoon vanilla extract

Topping

• 1/8 cup unsweetened coconut shavings toasted
• 1/8 cup chocolate shavings
• 1 1/2 cups whipping cream
• 1 tablespoon icing sugar
• 1 teaspoon coconut extract

Instructions

The Crust

• Melt the butter and combine with the chcoolate crumbs until a sandy texture forms.
• Press into a deep-dish pie plate, using the bottom of a measuring cup to press into the pie plate.
• Bake for 5 minutes at 350F then set aside to cool.

The Filling

• Combine the coconut milk, milk, coconut extract, and sugar in a medium sized sauce pot, over medium-high heat until it begins to simmer. Whisk frequently.
• Combine water and cornstarch and whisk to make a slurry.
• Once the mixture is simmering, reduce the heat to medium-low, and add in the cornstarch mixture.
• Whisk constantly until thickened and silky.
• Add in your vanilla and stir to combine.
• Divide the mixture into two bowls. (Approximately 2 cups in each bowl.)
• Add the chocolate to one of the bowls and whisk until the chocolate is fully melted. Cover the second bowl with a towel.
• Pour the chocolate mixture into the cooled pie crust.
• Chill the crust with the chocolate filling for 15 minutes.
• Pour the remaining coconut mixture on top of the cooled chocolate and put it back in the fridge to chill for at least an hour or overnight.

The Topping

• Before serving, prepare the whipped cream and cover entire top of pie.
• Sprinkle with toasted coconut and chocolate shavings.