Ingredients for Chocolate Haupia Coconut Pie
- 9 Inch Pie Shell
- 1 (13.5 ounce) can full-fat coconut milk
- Sugar
- Whole Milk
- 1/4 cup cornstarch
- 1/4 cup cold water
- Semisweet Chocolate
- Heavy Whipping Cream
- Chocolate shavings (optional, for garnish)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Haupia Coconut Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chocolate Haupia Coconut Pie
- Preheat oven to 350°F (175°C).
- Bake pie crust for 15 minutes, or until golden brown. Let cool completely.
- In a medium saucepan, whisk together 1 cup whole milk, 1 (13.5 ounce) can full-fat coconut milk, and 1 cup granulated sugar.
- In a separate small bowl, whisk together 1/4 cup cornstarch and 1/4 cup cold water until smooth.
- Bring the coconut milk mixture to a boil over medium heat.
- Reduce heat to low and slowly whisk in the cornstarch mixture.
- Continue stirring constantly over low heat until the mixture thickens significantly (about 2-3 minutes).
- Remove from heat and stir in 1 cup semi-sweet chocolate chips until melted and smooth.
- Reserve 1/2 of the coconut mixture in a separate bowl.
- Pour the remaining chocolate coconut mixture into the cooled pie crust.
- Pour the reserved coconut mixture on top of the chocolate layer.
- Cover and refrigerate for at least 1 hour, or preferably overnight, to allow the pie to set completely.
- In a large bowl, whip 1 cup heavy cream with 1/4 cup granulated sugar until stiff peaks form.
- Spread the whipped cream evenly over the top of the pie.
- Garnish with chocolate shavings (optional).
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
242g
Fat
144g
Carbs
29g
