I’m telling you, I can feel my waistline growing as I write this post…
After I graduated college, I got the chance to move out to Oahu’s North Shore. Among the swaying palm trees, crystal blue waters, and killer wave sets, I discovered a little something sweet. May I present to you the Chocolate Haupia Pie, a delicious concoction of chocolate and coconut pudding poured brilliantly into a flaky pie crust and topped with whipped cream. Hard to go wrong, isn’t it? A little place called Ted's Bakery made this dessert famous, so if you're ever visiting the North Shore don't miss this delicious destination.
Now I must admit, this is not my recipe, but it’s damn good. I wish I knew who to attribute this fine culinary creation to, so if your out there, and this recipe looks a little too familiar, reveal yourself. I would personally like to kiss you.
1 (9 inch) pie crust
1 cup of milk
1 (13.5 ounce) can of coconut milk
1 cup white sugar
1 cup water
½ cup cornstarch
7/8 cup semi-sweet chocolate chips
1 ½ cups heavy cream
¼ cup white sugar
½ tsp vanilla
Bake your pie shell according to the manufacturer’s instructions, or your own pie crust recipe. Set it aside to cool while you work on the pie filling.
In a medium saucepan, whisk together the milk, coconut milk, and 1 cup of sugar. Bring the mixture to a boil, and then reduce to a slow simmer. In a separate bowl, whisk together the water and the corn starch, and add slowly (while stirring) to the coconut mixture on the stove. Continue stirring mixture over low heat and cook about 3 minutes, or until you have reached a thick pudding like consistency.
Next microwave chocolate chips until melted. This process should take about a minute and should be done slowly so your chocolate doesn’t burn. Divide the coconut pudding evenly into two bowls. Add the chocolate chips to one bowl and mix well. Then spread the chocolate mixture into the pie crust making sure to leave room to layer coconut pudding on top. You will probably have a little bit of leftover filling, and this can be stored in the fridge for later. Refrigerate pie for 2 hours, or until very cold and firm.
Serve with fresh whipped cream, and garnish with toasted coconut. You might even want to consider doubling this recipe because this pie is not going to last long!
To make whipped cream, combine heavy cream, vanilla extract and the remaining ¼ cup sugar. Whip until stiff peaks form using a whisk or a handheld mixer. If your running short of time, grab a can of whipped cream and go for it! Even a homemade gal has to take a break every once in while.