CHOCOLATE HAUPIA PIE RECIPE RECIPES
COCONUT (HAUPIA) AND CHOCOLATE PIE RECIPE | ALLRECIPES
This pie is a chocolate coconut lover's dream, very rich and delicious.
Provided by HOKU3
Categories Desserts Pies Custard and Cream Pies Coconut Pie Recipes
Total Time 1 hours 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 1 - 9 inch pie
Number Of Ingredients 9
Steps:
- 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 about an hour.
- Whip cream with 1/4 cup sugar until stiff peaks form. Layer the cream on pie; if desired garnish with chocolate shavings.
Nutrition Facts : Calories 653.7 calories, CarbohydrateContent 69.9 g, CholesterolContent 63.6 mg, FatContent 42.5 g, FiberContent 2.4 g, ProteinContent 5 g, SaturatedFatContent 25.6 g, SodiumContent 179.1 mg, SugarContent 47 g
CHOCOLATE HAUPIA (COCONUT) PIE RECIPE - FOOD.COM
I looked everywhere for this recipe and finally found it. My family loves it and it is so easy to make!
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- In a small sauce pan, melt chocolate chips for 1 minute or until melted.
- Reserve 1/2 of the coconut mixture.
- Mix remaining half with the melted chocolate and pour in bottom of pie crust; pour reserved half on top of chocolate layer.
- Cover and refrigerate for about an hour.
- Whip cream with 1/4 cup sugar until stiff peaks form.
- Layer the cream on pie; if desired garnish with chocolate shavings.
- *Bestif it refrigerates over night to completely firm.
Nutrition Facts : Calories 733.8, FatContent 44.7, SaturatedFatContent 28.9, CholesterolContent 64.2, SodiumContent 146.6, CarbohydrateContent 87.2, FiberContent 5, SugarContent 60.5, ProteinContent 7
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- Preheat oven to 350 degrees F. Bake crust for 15 minutes, or until golden brown. Set aside to cool. 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. In another bowl, microwave chocolate until melted. Mix chocolate into one of the bowls of coconut pudding, then pour mixture into the pie crust, spread, and let sit. Pour the remaining bowl of coconut pudding on top of the chocolate-coconut pudding mixture and spread smooth, being careful not to mix the two layers. Refrigerate the pie for an hour or more. Whip the heavy cream with 1/4 cup of sugar until stiff. Layer the whipped cream on the pie surface. Garnish with chocolate shavings.
Recipe courtesy of Hawaii Magazine writer Kalei Talwar.
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