This haupia pie is a chocolate coconut lover's dream. It's a rich and delicious Hawaiian-style dessert.
Ingredients
- unbaked pie crust: 1 piece (9 inch)
- coconut milk: 1 can (14 ounce can)
- milk: 1 cup
- white sugar: 1 cup
- water: 1 cup
- cornstarch: 0.5 cup
- ¼ cups semi-sweet chocolate chips: 1 piece
- ½ cups heavy cream: 1 piece
- white sugar: 0.25 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Bake crust in the preheated oven until golden brown, about 15 minutes. Remove from the oven and cool.
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Whisk coconut milk, milk, and 1 cup sugar in a medium saucepan. Mix water and cornstarch in a separate bowl until smooth. Bring coconut mixture to a boil; reduce to a simmer and slowly whisk in cornstarch mixture. Continue stirring over low heat until thickened, about 3 minutes.
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Place chocolate chips in a microwave-safe bowl; microwave until melted, about 1 minute. Divide coconut pudding evenly into two bowls. Stir chocolate into one portion; spread on the bottom of the pie crust. Pour the remaining portion of pudding on top of the chocolate and spread smooth. Refrigerate pie for about 1 hour.
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Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add sugar gradually, continuing to beat until soft peaks form. Layer the cream on top of pie.
