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By: Lyndsay // Coco Cake Land
Makes: 1 pie


Pate Brisee

  • 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

Haupia filling

  • 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

Whipped cream

  • 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.