Haupia chocolate cream pie. It’s as if a little cloud from heaven dropped into your lap, a billowy white fluff cloud of cold sugared cream, coconut milk creamy filling and chocolate ganache. I made this pie for Father’s Day (along with spam musubi!) for my beloved dad, who loves Hawaii so much! I tried to emulate it after the haupia pies from Ted’s Bakery in Haleiwa.
While my coconut pudding layer isn’t as heavily set as the Ted’s Bakery pie (I probably could have used gelatin but sometimes it icks me out with its hoof-iness – yes, I know I just ate Spam), this pie is pretty much worth swan diving face first into. It’s an easy pie, but it does take some time to prepare, chill and bake the crust, make and chill the pudding and the ganache. I made my own pie crust but you can easily use a store bought one to knock out one step! You can kind of make everything at once in a way – while the pie crust is chilling you can make the haupia filling and the ganache, then powerchill the haupia and chocolate while the pie is baking. While the fillings are chilling (did you just picture a bowl of chocolate wearing sunglasses?) and the pie is baking, make the whipped cream. Timesaver tips 2014! You may as well throw a little luau party now that you’re making this pie. Please invite me. I love luaus.
- 1¼ cups all purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, cold from the fridge and cut into small pieces
- ¼ cup of ice water
- 1 cup sugar
- ½ teaspoon salt
- 6 tablespoons cornstarch
- 1 cup water
- 4 cups coconut milk
- 2 teaspoons vanilla
Coconut milk chocolate ganache
- 1 cup of coconut milk
- 1 cup of high quality semi sweet chocolate
- 2 cups of whipping cream
- 2 teaspoons granulated sugar
- ½ teaspoon pure vanilla extract
Make and bake the pie crust!
- In a food processor, pulse together the flour and salt.
- Add the butter and pulse for a 10 seconds.
- With the food processor on low, slowly drizzle the ice cold water in until just combined. Dough should look lumpy with buttery pieces.
- Have a large piece of plastic wrap ready – dump the dough onto the plastic wrap and form into a loose ball.
- Loosely wrap the ball and then flatten it quickly and gently to form a disc.
- Chill for 1 hour in fridge.
- Preheat the oven to 350 degrees.
- Remove the dough from the fridge. Roll out cold onto a working surface. Place in a 9 inch pie pan. Prick the pie dough with a fork and blind bake in the oven for 30 minutes or until lightly golden brown.
- Let baked pie shell cool completely on a wire rack.
Make the haupia filling
- In a medium bowl, mix together the sugar, salt, cornstarch and water into a slurry. (I hate that word, it makes me crave both Slurpees and milkshakes)
- In a medium sized saucepan set over medium high heat, heat the coconut milk to a low boil.
- Add the slurry, stirring constantly with a wooden spoon until mixture thickens.
- Once thickened, remove from heat. Stir in vanilla extract and let cool.
- Chill in refrigerator for 1 hour.
- Divide the haupia in half; reserve one half to mix with the chocolate ganache for the chocolate layer.
Make the coconut milk chocolate ganache
- In a medium saucepan, heat the coconut milk to a low boil.
- Add the chocolate, completely covering it with coconut milk.
- Remove from heat and let it stand for ten minutes, undisturbed.
- After ten minutes, slowly whisk together the chocolate and coconut milk until a silky ganache forms.
- Power chill ganache in freezer for 30 minutes until thickened.
Make the whipped cream
- Chill a metal bowl and whisk attachment or beaters in the freezer for 15 minutes.
- Place whipped cream in the cold bowl. Add sugar and vanilla.
- Beat on high until soft peaks form. Do not overbeat.