Saturday, July 7, 2012
Chocolate Haupia Cream Pie
The only notes I would add are:
- Add a dash of salt to the crust (if you use unsalted butter)
- I actually didn't have to melt the chocolate chips in the microwave, I just added them to the warm pudding mixture (after reserving half of the pudding).
- Definitely use real whipping cream if you have it and forget about all the calories :)
- You might want to make an extra pie so you have something to enjoy after all the guest have devoured the first one.
- I think the pie can be made the day before since the crust remained pretty crisp the next day, beyond that I can't say since ours didn't last more than 24 hours.
Chocolate-Haupia Cream Pie (from Katie)
1 (9 inch) unbaked pie crust**
1 cup milk
1 (14 ounce) can coconut milk
1 cup white sugar
1 cup water
1/2 cup cornstarch
7/8 cup semi-sweet chocolate chips
Topping: (or you can use cool whip instead)
1 1/2 cups heavy cream
1/4 cup white sugar
Preheat oven to 350 degrees F (175 degrees C). Bake crust for 15 minutes, or until golden brown. Set aside to cool.
In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch. Continue stirring mixture over low heat until thickened, about 3 minutes.
In a glass bowl, microwave chocolate chips for 1 minute or until melted. Divide the coconut pudding evenly into two bowls. Mix 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 for 3-4 hours. Whip cream with 1/4 cup sugar until stiff peaks form. Layer the cream on pie; if desired garnish with chocolate shavings.
**Shortbread-like pie crust
1 cup flour
1/2 cup butter (softened)
1/8 cup powdered sugar
1/3 cup chopped nuts (I used macadamia nuts, walnuts are good too.)
Mix ingredients together and pat into pie crust or 9x13 in. pan. Bake at 350F for 15 min.