Chocolate haupia pie is a coconut pie that's filled with layers of chocolate and coconut. The pie is topped with whipped cream and coconut flakes for a beautiful finish!
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Haupia is thickened coconut pudding. I made the pudding and divided it into two bowls.
I flavored one with chocolate and kept the other one plain.
You can use any kind of crust. From a flakey pie crust to graham cracker crust. I added a twist to the classic recipe by using biscoff because that was what I had on hand. It added a really interesting flavor, and I enjoyed it! Make sure you leave plenty of time for the pie to chill so that it gives you a nice slice, without the filling is too runny.
I recommend that while the pie is baking, you create the custard. This way, when you take the pie out of the oven, you can quickly fill the pie and chill it.
|Level: 👩🏽🍳👩🏽🍳|Time: 3 hours, 30 minutes|Serves: 9|
1, 9-inch pie crust
1 cup whole milk
14 oz can unsweetened coconut milk
1 teaspoon coconut extract
1 1/4 cup granulated sugar
1 cup water
1/2 cup cornstarch
1/2 cup cocoa powder
Whipped cream and toasted coconut, for decoration
Bake your favorite pie crust recipe in a 9-inch pan and set aside.
While your pie crust is baking, add the milk, coconut milk, coconut extract, and sugar in a pot. Let it simmer for a few minutes. In a small bowl, mix water and cornstarch. Add this to your coconut mixture and stir on high. The coconut pudding will thicken up in a few minutes. Divide the coconut pudding into two bowls. Add the cocoa powder to one, and keep the other bowl plain.
Add the chocolate pudding onto the baked pie crust, and add the coconut on top. Cover and chill for 3 hours. Pipe on the whipped cream and decorate with toasted coconut.
- The Bored Baker 👩🏽🍳