Description

Pie recipe modified from Hawaii Magazine. Pie crust recipe modified from snapguide.com. A traditional pie crust or even a graham cracker crust could be substituted for the toasted coconut crust.

Ingredients

Scale

For the toasted coconut pie crust

1/2 cup shredded, unsweetened coconut

1/2 cup butter, softened

1/4 cup brown sugar

1 cup flour

For the pie

1 cup milk

1 can full-fat coconut milk (14 ounces)

1 tablespoon coconut extract (optional)

1 cup sugar

1 cup water

1/2 cup cornstarch

7 ounces good quality chocolate (I used Valhrona 71% cacao bittersweet chocolate)

1 1/2 cups heavy cream

1/4 cup sugar (I used half granulated, half coconut sugars)

Toasted coconut for garnish (optional)

Bittersweet chocolate shavings for garnish (optional)

Instructions

To make the pie crust

Preheat oven to 400°F.

Cream together the butter and brown sugar. Add flour and coconut. Mix together with a pastry cutter or fork.

Press mixture evenly into a pie pan. Bake for 12 minutes or until golden brown.

To make the haupia

In a medium saucepan, whisk together milk, coconut milk, coconut extract, and 1 cup sugar.

In a separate bowl, dissolve the cornstarch in water.

After bringing coconut milk mixture to a boil, reduce to simmer and slowly whisk in the cornstarch mixture. Continue stirring over low heat until thickened—about three minutes. Divide evenly into two bowls.

To make the chocolate pudding

In another bowl, microwave chocolate until melted. (Watch carefully to not burn the chocolate.)

Mix chocolate into one of the bowls of coconut pudding.

To assemble the pie

Pour the chocolate pudding into the pie crust, spread and refrigerate for 15 minutes. See notes on amount of pudding to use.

Pour the remaining bowl of coconut pudding on top of the chocolate pudding layer and spread smooth being careful not to mix the two layers. See notes on amount of pudding to use.

Refrigerate the pie for an hour or more.

Whip the heavy cream with ¼ cup of sugar until stiff. Layer or pipe the whipped cream on the pie surface. Garnish with chocolate shavings and toasted coconut.

Notes

A pre-baked traditional pie crust may be substituted for the toasted coconut pie crust.

If you are using the coconut pie crust it will sit flush with the top of the pie dish and therefore you will need only around two-thirds of each of the puddings.

Prep Time: 20 minutes
Inactive Time: 1 hour, 15 minutes
Cook Time: 20 minutes
Category: Pies
Cuisine: Hawaiian-American

Nutrition

Calories: 754.56
Sugar: 50.73 g.
Sodium: 181.46 mg.
Fat: 54.25 g.
Saturated Fat: 38.87 g.
Carbohydrates: 64.88 g/
Fiber: 3.49 g.
Protein: 6.57 g.
Cholesterol: 88.23 g.

Keywords: coconut, chocolate, haupia