Haupia Chocolate Pie Lighter Version Food

HAUPIA PIE RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 325 F and grease a 9 1/2-inch pie dish with cooking spray.
• To make the crust, add the toasted macadamia nuts to a food processor and pulse 4 to 5 times until coarsely ground.
• Add the flour, sugar, brown sugar, and salt and pulse until the mixture becomes a fine meal, about 1 minute.
• Add the cold butter 1 tablespoon at a time, pulsing after each addition.
• With the food processor running on low, add the buttermilk and vanilla. Continue to mix until a dough forms, 1 to 2 minutes.
• Press the mixture into the prepared pie dish, poke several times with a fork, and freeze for about 5 minutes. If using a glass pie plate, place on a baking sheet before putting in the oven. Bake until lightly browned, about 25 to 30 minutes. Let cool completely.
• Gather the ingredients.
• To make the filling, add the cold water and cornstarch to a medium bowl and whisk well until smooth.
• In a medium saucepot, add the coconut milk, milk, and sugar. Turn the burner to medium-high and whisk constantly until the mixture comes to a boil, about 3 to 4 minutes. Once boiling, bring the heat down to medium-low, keeping the mixture at a low simmer.
• Slowly add the cornstarch mixture while whisking constantly.
• Continue cooking and whisking until the mixture thickens, about 3 minutes. Separate the mixture equally between two bowls.
• In a microwave-safe bowl, melt the chocolate in 30-second intervals, stirring in between, until completely melted, about 1 1/2 to 2 minutes total. Add the melted chocolate to one of the bowls of coconut pudding mixture and stir well to combine.
• Transfer the chocolate pudding mixture to the cooled pie crust, spread evenly, and allow to set and cool, about 15 minutes.
• Once set and cooled, pour the remaining coconut pudding mixture on top of the chocolate coconut pudding and spread out evenly. Cover surface with plastic wrap to prevent a skin from forming and refrigerate for at least 2 hours, or overnight.
• When ready to serve, top with whipped cream and garnish with edible flowers, if using.

HAUPIA CHOCOLATE PIE (LIGHTER VERSION)

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!

CHOCOLATE HAUPIA (COCONUT) PIE

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.

FAVORITE CHOCOLATE HAUPIA PIE

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.