A little extra effort gives
pie an extra special taste
You could make a Chocolate-Haupia Pie with pudding/pie mix and a package of instant haupia, plus a frozen pie crust. You could.
Or you could do it from scratch and reap the rewards of a little extra effort. This recipe makes it look easy, especially since it lets you melt the chocolate in the microwave.
Kimie Sommerfeld and Kathy Punohu wrote separately seeking recipes for that very special dessert with creamy coconut layered over chocolate.
As ex-patriates they no longer have access to Ted's Bakery and the chocolate cream pies Ted Nakamura has made famous (another reason we are lucky we live Hawaii).
This recipe comes from "Maika'i Favorites," a greatest-hits collection comprising the most-requested recipes that have been published in Foodland's monthly Maka'i Rewards coupon book. The book is available for $5 at Foodland and Sack N Save stores.
Preheat oven to 350 degrees. Bake crust until golden, 15 to 20 minutes.
Chocolate Haupia Pie1 9-inch prepared pie crust
7 ounces semi-sweet chocolate
1-1/2 cups heavy whipping cream
1/4 cup sugar
Shaved chocolate, for garnish
1 can coconut milk
1 cup milk
1 cup sugar
1/2 cup cornstarch
1 cup water
Meanwhile, make haupia: Whisk coconut milk, milk and sugar together in a small saucepan. In a separate bowl, dissolve cornstarch in water. Bring coconut milk mixture to a boil, then reduce to a simmer and whisk in cornstarch mixture, whisking until thickened.
Microwave chocolate pieces on high 1 minute; stir to melt completely. Pour half the haupia into a bowl. Mix remaining haupia with melted chocolate and pour over the bottom of the baked pie crust. Layer white haupia over the top. Cool pie at least 1 hour in refrigerator.
Whip cream with 1/4 cup sugar until still peaks form. Garnish pie with whipped cream and shaved chocolate. Chill another hour. Serves 6 to 8.
Nutritional information unavailable.
Food Stuffs: Morsels
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