Hawaiian Chocolate Coconut Haupia Pie
Chocolate and coconut haupia pie with a crisp crust. Chill any extra filling as a pudding to serve alongside; allow at least 4 hours for refrigeration.
- chocolate
- coconut
- dessert
- haupia
- Hawaiian
- intermediate
- pie
Shopping options
Check ingredients to include themPackage used · most used first
full-fat coconut milk · 13.5 Fluid Ounce
Thai Kitchen Unsweetened Coconut Milk
Sale
99%
Details
9-inch frozen pie crust · 1 Count
Kroger® Traditional Ready-To-Bake Pie Crusts
50%
Details
semisweet chocolate chips · 1 Cup
Kroger® Semi Sweet Chocolate Baking Chips
50%
Details
cornstarch · 0.5 Cup
Kroger® Pure Corn Starch
14%
Details
whole milk · 1 Cup
Kroger® Vitamin D Whole Milk Half Gallon
13%
Details
granulated sugar · 0.75 Cup
Kroger® Pure Cane Granulated Sugar
8%
Details
vanilla extract · 1 Teaspoon
Private Selection® Pure Vanilla Extract
4%
Details
fine salt · 0.25 Teaspoon
Kroger® Salt
0%
Details
water · 0.5 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 8 servings
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- frozen 9-inch pie crust-1 count
- full-fat coconut milk-13 1/2 oz
- whole milk-1 cup
- semisweet chocolate chips-1 cup
- granulated sugar-3/4 cup
- cornstarch-1/2 cup
- water-1/2 cup
- vanilla extract-1 teaspoon
- fine salt-1/4 teaspoon
Bake the supported crust on a baking sheet according to its package until golden and crisp, then cool completely. Allow about 30 minutes cooling or longer as needed. Keep filling at least 1/4 inch below the baked crust edge.
Use oven mitts when handling the hot baking sheet and pie crust.
Whisk sugar, cornstarch and salt, then whisk in coconut milk, whole milk and water until smooth. Use a saucepan of at least 3 quarts.
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, whisk smooth and spoon into the cooled crust to half its usable depth. Reserve any excess in the heatproof bowl.
Spoon the plain coconut layer over the chocolate, stopping 1/4 inch below the crust edge. Smooth gently to keep the layers distinct. Combine or layer excess filling separately.
Refrigerate the pie and extra pudding promptly for at least 4 hours until cold and set. Keep extra pudding in a shallow layer. Use food-safe wrap suitable for warm food according to its directions.
Slice the chilled pie and divide any extra pudding alongside the slices. Wipe the knife between cuts and refrigerate leftovers promptly.
Keep fingers clear of the knife edge while slicing the chilled pie.
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