Chocolate Haupia Pie Food

HAUPIA CHOCOLATE PIE (LIGHTER VERSION)

Haupia Chocolate Pie (Lighter Version) image

Yesterday I reviewed Chamorita Momma's Favourite Chocolate Haupia Pie, recipe 316301 and she thanked me and asked that I publish my lighter version of the pie. I garnished the top of my pie with raw ground cacao beans as they don't have any butter or sugar in them.

Provided by Chef Joey Z.

Categories Dessert

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 pie shell (I used an organic honey graham cracker shell for an 8-inch pie)
1 (14 ounce) can light coconut milk
1/2 cup cornstarch
1 cup water
7 ounces semi-sweet chocolate chips (mine were grain sweetened)
1 1/2 cups light whipped topping (I used Tru Whip All Natural Topping)
1 cup ground cacao beans (I use the raw beans)

Steps:

Preheat your oven to 350°F and bake the graham cracker crust for 10 minutes. Chill thoroughly before filling.
In a medium sauce pan heat the coconut milk.
In a bowl mix the water and cornstarch.
Bring the coconut milk to a boil, reduce to a simmer and add the cornstarch water mixture and whisk until thickened. Reserve 1/2 to mix with the melted chocolate.
In a small sauce pan melt your chocolate chips for 1 minute and then add 1/2 the coconut mixture.
Pour the chocolate coconut mixture into the cooled pie crust. Pour the other half of the coconut mixture on top.
Cover and refrigerate until totally chilled.
You can top the whole pie with whipped topping or just add a little on top of a cut piece.
Sprinkle with the ground cacao.
Bon Appetit!

Nutrition Facts : Calories 294, Fat 16.8, SaturatedFat 7.8, Cholesterol 0.3, Sodium 131.1, Carbohydrate 36.5, Fiber 2.4, Sugar 16.9, Protein 2.9

FAVORITE CHOCOLATE HAUPIA PIE

Favorite Chocolate Haupia Pie image

This pie brings back great memories of being stationed back in Hawaii. This was one of our favorite desserts. I'm so glad we don't have to be on the island to enjoy this great dessert.

Provided by ChamoritaMomma

Categories Dessert

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

Ingredients

1 unbaked 9-inch pie shell
1 (14 ounce) can coconut milk
1 cup sugar
1 cup whole milk
1/2 cup cornstarch
1 cup water
7 ounces semi-sweet chocolate chips
1 1/2 cups heavy whipping cream
1/4 cup sugar
chocolate shavings, for garnish

Steps:

Preheat oven to 350 degrees. 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. Best if it refrigerates over night to completely firm.

CHOCOLATE HAUPIA (COCONUT) PIE

Chocolate Haupia (Coconut) Pie image

I looked everywhere for this recipe and finally found it. My family loves it and it is so easy to make!

Provided by scrum-diddly-umchis

Categories Pie

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 prepared 9 inch pie shell
1 (14 ounce) can coconut milk
1 cup sugar
1 cup whole milk (but you can us skim or low fat)
1/2 cup cornstarch
1 cup water
7 ounces semisweet chocolate
1 1/2 cups heavy whipping cream
1/4 cup sugar
chocolate shavings, for garnish

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, Fat 44.7, SaturatedFat 28.9, Cholesterol 64.2, Sodium 146.6, Carbohydrate 87.2, Fiber 5, Sugar 60.5, Protein 7

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