Mmmm, Chocolate Haupia Pie! The marriage of chocolate and coconut in one yummy, decadent pie…..If you’ve never been to Hawaii, where this pie first originated, then you’re in luck because now you can make it in your very own kitchen.
1 unbaked 9-inch (deep dish) pie shell
1 (14 oz.) can coconut milk
1 cup sugar
1 cup whole milk
1/3 cup cornstarch
1 cup water
1/2 – 3/4 cup semi-sweet chocolate chips
1 small tub Cool Whip
Chocolate shavings, for garnish
Begin by preheating the oven to 350 degrees. Bake the pie shell for about 15 minutes, or until golden in color. Remove and set this aside to cool.
In a medium saucepan, combine both milks; add the sugar.
On medium heat, whisk together these ingredients. While the coconut mixture is heating up; in a small container, mix the cornstarch and water. Blend until smooth. Bring the milk mixture up to a slight boil.
Once it has almost reached a boil, pour in the cornstarch slurry, and whisk the milk mixture until it starts to thickened, allow it to bubble for a few seconds. Remove from heat.
Pour half of the coconut mixture into a separate bowl. Set this aside.
Now, to the remaining half of the coconut mixture left in the pot, add the chocolate chips. The heat from the haupia pudding will melt the chips and make it easier to combine. Stir until completely melted and combined well.
Now, this part is totally up to you on how you want the puddings to layer into your pie shell. Either way is fine. Pour the chocolate haupia into the pie shell and spread evenly.
Now, pour the WHITE portion of the haupia over the chocolate portion. Spread to cover the chocolate areas. Allow the pie to cool off completely, before adding the whipped topping and garnish.
Layer Cool Whip topping over the cooled pie; if desired garnish with mini chocolate chips, chocolate shavings or a dusting of cocoa powder . Best if it refrigerates overnight to completely firm.