Mom's Chocolate Haupia Pie
This is a classic Hawaii favorite originated by Ted's Bakery on the north shore. I've made a few adjustments through the years and this is my version.
- 1 cup milk
- 1 (14 ounce) can coconut milk
- 1 cup white sugar
- 1 cup water
- 1/2 cup cornstarch
- 7/8 cup semi-sweet chocolate chips
- 1 1/2 cups heavy whipping cream
- 1/4 cup white sugar
Macadamia Nut Shortbread Crust
- 1 cup Island Princess Hawaii unsalted macadamia nuts
- 1 cup all purpose flour
- 4 Tablespoons rice flour
- 4 Tablespoons granulated sugar
- 4 Tablespoons dark brown sugar
- 1 teaspoon salt
- 8 Tablespoons cold unsalted butter, cut into 1/4" cubes
- 2 Tablespoons cold milk
- 1/2 teaspoon Vanilla extract
Preheat oven to 325 degrees, coat pie pan with cooking spray. Place toasted nuts in food processor, add dry ingredients. Pulse until a fine meal is achieved. Add cold butter a little at a time and pulse. Add milk and vanilla, pulse again. Crust will slowly form. Press mixture into pie pan, bake for 25-35 minutes. Cool.
In medium pan, add coconut milk, heavy whipping cream, sugar and whisk. In separate bowl, whisk cornstarch and water until smooth. Turn burner on medium and stir the milk mixture constantly. Once it comes to a boil, turn heat down to a simmer and SLOWLY add cornstarch mixture, whisking constantly for three minutes until mixture thickens. In a microwave safe bowl, melt chocolate in microwave for 1 minute, stir, then repeat until completely melted (2-3 minutes). Separate the coconut pudding mixture into two equal portions. Add melted chocolate to one of the puddings and stir until entirely mixed. Pour coconut pudding over the pie crust. Let the chocolate pudding cool for 5-10 minutes, then pour over the coconut pudding. Refrigerate for two hours, garnish.