35mHawaiian Chocolate Coconut Haupia Pie
An intermediate Hawaiian-inspired dessert pie with a creamy coconut haupia custard layered over semisweet chocolate. It uses a grocery-store pie crust and common pantry ingredients for a make-ahead treat.
- Energy
- 409 calories per serving
- Protein
- 4 g per serving
- Carbs
- 55.1 g per serving
- Fat
- 22.2 g per serving
- Sodium
- 152 mg per serving
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Cook this recipe
- frozen 9-inch pie crust-1 count
- full-fat coconut milk-13.5 oz
- whole milk-1 cup
- semisweet chocolate chips-1 cup
- granulated sugar-0.75 cups
- cornstarch-0.5 cups
- water-0.5 cups
- vanilla extract-1 teaspoon
- fine salt-0.25 teaspoons
Heat the oven to 375°F and place the frozen pie crust on a baking sheet. Bake according to package directions until golden and crisp, then cool completely.
Use oven mitts when handling the hot baking sheet and pie crust.
In a medium saucepan, whisk together sugar, cornstarch, and salt until evenly combined. Whisk in coconut milk, whole milk, and water until smooth.
Cook over medium heat, whisking constantly, until the mixture becomes thick, glossy, and pudding-like, about 6 to 8 minutes. Let it bubble gently for 1 full minute while whisking to fully activate the cornstarch.
Whisk continuously and keep hands clear of steam and hot bubbling custard to reduce splatter burns.
Remove the pan from the heat and whisk in vanilla extract. Transfer about half of the hot haupia mixture to a heatproof bowl with the semisweet chocolate chips.
Handle the hot saucepan and hot custard carefully to avoid burns.
Let the chocolate mixture stand for 1 minute, then whisk until smooth and fully melted. Pour the chocolate haupia into the cooled crust and spread into an even layer.
Spoon the remaining coconut haupia gently over the chocolate layer, then smooth the top with a rubber spatula. Work carefully to keep the two layers distinct.
Press plastic wrap directly against the surface of the pie and refrigerate until fully chilled and set, at least 4 hours.
Slice with a clean knife, wiping between cuts for neat layers. Serve chilled for the best creamy haupia texture.
Keep fingers clear of the knife edge while slicing the chilled pie.
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