Chocolate Haupia Pie The Best Dessert You’ll Ever Taste
Indulge in the tropical flavors of Chocolate Haupia Pie, a rich and creamy dessert with a perfect balance of chocolate and coconut. Easy to make and irresistible!
Ingredients
For the Pie Crust:
- 1 pre-made graham cracker crust or homemade, if you prefer a fresh touch
- 3 tbsp melted butter this helps to give the crust that perfect, buttery texture
For the Coconut Haupia Filling:
- 1 can 13.5 oz coconut milk (this is your secret ingredient for a creamy, tropical flavor)
- 1 can 13.5 oz coconut cream (adds extra richness and gives that velvety texture)
- 1/2 cup sugar to perfectly sweeten the filling
- 1/4 cup cornstarch to thicken the filling and give it that smooth consistency
- 1/4 tsp salt balances the sweetness
- 1 tsp vanilla extract enhances the overall flavor with a subtle warmth
For the Chocolate Layer:
- 1 cup semi-sweet chocolate chips or chopped chocolate if you prefer a more robust flavor
- 1/2 cup heavy cream for the ultimate silky smooth chocolate ganache
Optional Garnishes:
- Whipped cream for a luxurious topping
- Shredded coconut adds a bit of crunch and enhances the tropical vibe
- Chocolate shavings because who doesn’t love a little extra chocolate on top?
Instructions
Prepare the Pie Crust:
- If you’re using a pre-made graham cracker crust, simply set it aside and get ready for the filling. If you’re feeling extra and making your own, mix the melted butter with the crushed graham crackers. Press the mixture into a pie dish and bake at 350°F (175°C) for about 10 minutes. Allow it to cool fully before continuing with the next step.
Make the Coconut Haupia Filling:
- Combine the coconut milk, coconut cream, sugar, cornstarch, and a pinch of salt in a medium saucepan and whisk until smooth. Stir well to make sure the cornstarch is dissolved evenly and there are no lumps.
- Set the saucepan over medium heat and stir continuously until the mixture starts to thicken, about 5 to 7 minutes. It should reach a smooth, custard-like consistency. Keep an eye on it and continue stirring to prevent it from sticking.
- Once thickened, remove the pan from the heat and stir in the vanilla extract for a beautiful depth of flavor. Set it aside to cool slightly.
Prepare the Chocolate Ganache Layer:
- While the coconut filling is cooling, let’s move on to the chocolate layer. In a heatproof bowl, combine the semi-sweet chocolate chips and heavy cream. Microwave the bowl in 20-second bursts, stirring each time until the chocolate is fully melted and smooth.
- Once your ganache is ready, pour a thin layer over the cooled graham cracker crust. Spread it evenly across the base using a spoon or spatula. Let this layer set while you work on the next step.
Assemble the Layers:
- Once the chocolate layer has cooled and firmed up, it’s time to add the coconut haupia filling. Gently pour the coconut mixture over the chocolate layer, smoothing it out with a spatula. Avoid mixing into the chocolate layer to preserve clean, defined layers.
- Chill the pie in the fridge for at least 4 hours, or preferably overnight, to allow the filling to set perfectly. This is crucial to getting that creamy, firm texture everyone will love.
Garnish and Serve:
- After the pie has set, it’s time to get creative with the toppings! Add a dollop of whipped cream, a sprinkle of shredded coconut, and chocolate shavings for that extra touch of decadence. You can even top it with fresh tropical fruit like mango or pineapple for a refreshing burst of flavor.
Notes
Nutrition Information (per serving)
- Calories: 375
-
Fat: 24g
- Saturated Fat: 18g
- Protein: 3g
-
Carbs: 42g
- Fiber: 2g
- Sugar: 29g
- Cholesterol: 25mg
- Sodium: 90mg
- Potassium: 220mg
- Calcium: 10% of Daily Value
- Iron: 8% of Daily Value