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Chocolate Haupia Pie: Layered Island Delight

A decadent slice of Chocolate haupia pie showing a dark chocolate crust, white haupia filling, and chocolate topping.
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Make this unique layered pie featuring rich dark chocolate and creamy coconut haupia pudding. It brings a taste of the islands to your table.

Ingredients

Scale
  • 1 (9 inch) unbaked pie crust
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups cold water
  • 3 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 4 ounces bittersweet chocolate, chopped
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 large egg yolks, lightly beaten
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the chocolate layer: In a medium saucepan, whisk together 1 cup sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt. Gradually whisk in the cold water until smooth.
  2. Cook the chocolate mixture: Heat the mixture over medium heat, stirring constantly until it thickens and comes to a boil. Boil for 1 minute, stirring constantly. Remove from heat.
  3. Temper the egg yolks: In a small bowl, whisk the 3 egg yolks. Slowly pour about 1/2 cup of the hot chocolate mixture into the yolks while whisking constantly. Pour the tempered yolk mixture back into the saucepan.
  4. Finish the chocolate layer: Return the pan to medium heat and cook, stirring constantly, until the mixture thickens again and boils for 1 minute. Remove from heat. Stir in the butter, vanilla extract, and chopped bittersweet chocolate until smooth.
  5. Pour the chocolate filling into the unbaked pie crust. Set aside while you prepare the haupia layer.
  6. Prepare the haupia layer: In a clean saucepan, whisk together 1/2 cup sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt. Whisk in the coconut milk until smooth.
  7. Cook the haupia mixture: Heat over medium heat, stirring constantly until the mixture thickens and boils. Boil for 1 minute, stirring constantly. Remove from heat.
  8. Temper the haupia yolks: In a small bowl, whisk the 2 egg yolks. Slowly pour about 1/2 cup of the hot haupia mixture into the yolks while whisking constantly. Pour the tempered yolk mixture back into the saucepan.
  9. Finish the haupia layer: Return the pan to medium heat and cook, stirring constantly, until the mixture thickens and boils for 1 minute. Remove from heat. Stir in the vanilla extract.
  10. Gently spoon the haupia filling over the set chocolate layer in the pie crust. Smooth the top.
  11. Chill the pie: Cover the pie loosely with plastic wrap, pressing it gently onto the surface of the haupia layer to prevent a skin from forming. Refrigerate for at least 4 hours, or until completely firm.

Notes

  • For a traditional presentation, you can top the chilled pie with toasted coconut flakes before serving.
  • This recipe makes a wonderful spring baking project or an exotic dessert for any gathering.

Nutrition

Find it online: https://miameal.com/chocolate-haupia-pie-layered-island-delight/