I have a fun pie for ya today. I wanted to do a whole island flavor theme for the week and this pie is the perfect way to kick it off.
The filling for this pie is made with coconut milk. Then chocolate is added to half and it ends up giving you a layered look when the pie is completed. The top then gets finished off with whipped cream.
According to Hawai’i Magazine, “Chocolate haupia pie is something of a dessert institution in the Islands. Haupia is a sweet, gelatinous Hawaiian dessert made with coconut milk. Here in Hawaii, you’ll often find little cubes of chilled haupia among the food offerings at a traditional luau or on a Hawaiian mixed-plate lunch. A chocolate haupia pie combines the popular dessert with rich chocolate and fresh-baked pie crust for an even more delectable dessert.”
- 9 Inch Deep Dish Pie Crust, prepared and cooled
- 1 can Coconut Milk
- 1 cup milk
- 1 cup sugar
- 1/2 cup cornstarch
- 1 cup water
- 1 cup semi-sweet chocolate chips
- 1-1/2 Cups heavy whipping cream
- 1/4 cup powdered sugar
- In a small saucepan, whisk coconut milk, milk and sugar together.
- In a bowl, dissolve cornstarch in the water.
- Place the coconut milk mixture on the stove top and a boil. Then reduce to a simmer and whisk in cornstarch mixture, whisking until thickened.
- Microwave chocolate pieces in a microwave safe bowl on high 30 seconds and stir; repeat and stir to melt completely.
- Pour half the coconut mixture into a bowl. Mix remaining coconut milk mixture with melted chocolate and pour over the bottom of the baked pie crust.
- Layer the remaining coconut mixture over the top. Cool pie at least 1 hour in refrigerator.
- Whip cream with 1/4 cup powdered sugar until still peaks form. Garnish pie with whipped cream. Chill another hour. Serves 6 to 8.
Recipe adapted from Studio 5.