If you’re looking for a new twist for your Thanksgiving pie display, this Hawaiian chocolate haupia pie may be just the thing. This recipe yields a rich chocolate pie with a layer of haupia –a coconut milk pudding — topped with whipped cream.
This recipe is inspired by the haupia pie found at Ted’s Bakery in Oahu. The bakery on the island’s North Shore serves up creative cream pies like this one, plus peach Bavarian cream, strawberry guava and chocolate macadamia nut cream pies. And the how-tos hail from the new “Most Requested Copycat Dishes: 100+ Homemade Versions of Your Favorite Restaurant Recipes” cookbook (Shadow Mountain, $25) by the team — Erica Walker, Emily Walker, Elise Donovon and Echo Blickenstaff — from Favorite Family Recipes.
“Most Requested Copycat Dishes: 100+ Homemade Versions of Your Favorite Restaurant Recipes” (Shadow Mountain, $25)
Chocolate Haupia Pie
Serves 8
INGREDIENTS
9-inch pie crust (store-bought or homemade)
1½ cups whole milk, divided
5 tablespoons cornstarch
14-ounce can unsweetened coconut milk (not fat-free or light)
1 cup granulated sugar
1 cup semisweet chocolate chips
Whipped Cream
1½ cups heavy whipping cream
1/4 cup sugar
1/2 teaspoon coconut extract (optional)
DIRECTIONS
Line a pie tin with pastry crust. Generously pierce crust with a fork. Bake according to your pie crust recipe or according to package directions, until golden brown. Remove from oven and allow crust to cool.
In a liquid measuring cup or small bowl, combine 1/2 cup whole milk and cornstarch. Mix until cornstarch is dissolved. Set aside.
In a medium-sized saucepan over medium heat, whisk together remaining 1 cup whole milk, coconut milk and sugar. Bring to a simmer, whisking often.
Stir cornstarch mixture once more before slowly adding to coconut milk mixture, whisking constantly. Continue whisking until mixture becomes thick, like a thick pudding. (This coconut milk pudding is the haupia.) It is very important that the mixture is thick before moving to the next step.
Place about half of the haupia mixture into a separate bowl and set aside. Add chocolate chips to the remaining mixture in the saucepan and stir until chocolate chips are completely melted and well combined.
Add chocolate haupia mixture immediately to cooled pie crust and smooth with a spatula until even. Add the remaining haupia mixture over the top and carefully smooth over until even.
Cover and refrigerate for 6 hours.
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To make the whipped cream, whip heavy cream and sugar until stiff peaks form. Add coconut extract and whip for 30 more seconds.
After pie has cooled, cut into slices and top with whipped cream topping. You can use a piping bag fitted with a large star tip to pipe the whipped cream in a design over the top.
— Excerpted from “Favorite Family Recipes: Most Requested Copy Cat Dishes” (Shadow Mountain, 2024)