Chef Joeys Haupai Recipes

HAUPIA CHOCOLATE PIE (LIGHTER VERSION)

Steps:

• Preheat your oven to 350°F and bake the graham cracker crust for 10 minutes. Chill thoroughly before filling.
• In a medium sauce pan heat the coconut milk.
• In a bowl mix the water and cornstarch.
• Bring the coconut milk to a boil, reduce to a simmer and add the cornstarch water mixture and whisk until thickened. Reserve 1/2 to mix with the melted chocolate.
• In a small sauce pan melt your chocolate chips for 1 minute and then add 1/2 the coconut mixture.
• Pour the chocolate coconut mixture into the cooled pie crust. Pour the other half of the coconut mixture on top.
• Cover and refrigerate until totally chilled.
• You can top the whole pie with whipped topping or just add a little on top of a cut piece.
• Sprinkle with the ground cacao.
• Bon Appetit!

FAVORITE CHOCOLATE HAUPIA PIE

Steps:

• Preheat oven to 350 degrees. Bake crust for 15 minutes, or until golden brown. Set aside to cool. In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar.
• In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch.
• Continue stirring mixture over low heat until thickened.
• In a small sauce pan, melt chocolate chips for 1 minute or until melted. Reserve 1/2 of the coconut mixture. Mix remaining half with the melted chocolate and pour in bottom of pie crust; pour reserved half on top of chocolate layer. Cover and refrigerate for about an hour.
• Whip cream with 1/4 cup sugar until stiff peaks form. Layer the cream on pie; if desired garnish with chocolate shavings. Best if it refrigerates over night to completely firm.

CHOCOLATE HAUPIA (COCONUT) PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake crust for 15 minutes, or until golden brown.
• Set aside to cool.
• In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar.
• In a separate bowl, dissolve the cornstarch in water.
• Bring coconut mixture to a boil.
• Reduce to simmer and slowly whisk in the cornstarch.
• Continue stirring mixture over low heat until thickened.
• In a small sauce pan, melt chocolate chips for 1 minute or until melted.
• Reserve 1/2 of the coconut mixture.
• Mix remaining half with the melted chocolate and pour in bottom of pie crust; pour reserved half on top of chocolate layer.
• Cover and refrigerate for about an hour.
• Whip cream with 1/4 cup sugar until stiff peaks form.
• Layer the cream on pie; if desired garnish with chocolate shavings.
• *Bestif it refrigerates over night to completely firm.