A while ago someone was telling me in my comments about a Hawaiian dessert called chocolate haupia pie.
I had never heard about this before so I ran to Google to see what it was.
IT LOOKED SO GOOD. And I found out that the main 2 flavours were chocolate and coconut. I love these 2 flavours so I needed to try it.
Video Tutorial
What is chocolate haupia pie?
When I first saw that comment, I had no idea what haupia was. I had never heard of it.
I now know that haupia is a sweet Hawaiian coconut pudding. The main ingredients in it are coconut milk, sugar, and corn flour.
The texture of it is kind of jelly like…it’s jiggly. But the taste is so creamy with hints of coconut. I LOVE IT.
When it comes to chocolate haupia pie, it’s made with this same pudding, except chocolate is added to half of the pudding. So you get a layer of chocolate haupia and then plain haupia, which I added vanilla to.
And then you also have a pastry at the base and whipped cream on top.
The flavours are soooo nice, the haupia is cold and creamy, and the different textures all work so well together!
The pastry
The first thing we are going to make is the pastry.
Well I mean, I didn’t make it, I bought it.
But we do need to roll it out and bake it, so this is what we are going to do first.
I used shortcrust pastry for this, any pie dough will work though. So if you wanted to make it and had a recipe you love, you can use this.
But you just want to roll your pastry out so that is is large enough to fill your tart tin.
For this recipe, a 10 inch deep tart tin is best to use.
Freezing your pastry
Once you have rolled it out, I recommend freezing it for at least 30 minutes before baking.
All this is going to do is prevent your pastry from shrinking as it bakes. It might still shrink a little bit, but it won’t shrink as much if you freeze it.
So try not to skip this step.
Blind baking your pastry
When it comes to baking this pastry, we are going to blind bake it first. Which means we are baking it…but blindly.
Essentially for this pie, the main reason why we are blind baking it, is just to stop if from rising as it bakes. We want the pastry to stay flat.
If you’ve never blind baked something before, here’s how we are going to do it:
- Once you pastry has been left in your freezer for 30 minutes, poke some holes in the base using either a fork or a knife.
- Get a large sheet of baking paper and press this down into the tin, so that it is fully covering the base and the sides of your pastry.
- Fill this with either rice, baking beans or any kind of dried beans.
- Now bake this in your oven that has been pre-heated to 200c/400f for about 20 minutes.
- Then remove the baking paper and rice/beans.
- Continue to bake the pastry for 15-20 minutes, or until a light golden brown colour.
Now this is done, we can move onto the filling.
The filling
Here are the ingredients you will need for the filling:
- Coconut milk
- Whole milk
- Granulated sugar – caster sugar works too.
- Salt – to help enhance the flavours.
- Dark chocolate – I preferred dark chocolate because it added a good chocolate flavour without adding extra sweetness. But if you wanted to use milk chocolate, you could. But remember, the chocolate flavour will be much milder if you use milk chocolate.
- Corn flour – also known as corn starch.
- Water
Making the filling is easy, I’ve gone into more detail in the recipe card below, because you don’t want to throw all of your ingredients into a pot at the same time.
But essentially, all you are doing is heating the ingredients together until you get a thick custard like mixture.
The second filling
The second filling is the same ingredients and method. But just instead of adding the chocolate, I added vanilla instead.
The whipped cream
The last layer of this pie is the whipped cream.
For this, you just need:
- Double cream – also known as heavy cream.
- Icing sugar – also known as powdered sugar.
- Vanilla extract
You just want to whip these together until you get firm peaks.
How to fix over whipped cream
You want to only whip your cream until it is smooth and has firm peaks.
If you whip it for too long, it will end up being too thick, it won’t be very smooth and it will be difficult to work with.
We do not want this.
Butttt if you do over whip it, do not worry, it is fixable.
All you need to do is pour some more un-whipped cream into it and mix this in.
Keep repeating this until your cream goes back to being smooth!
LEAVE YOUR PIE TO SET IN THE FRIDGE
You cannot skip this, if you try cutting into your pie too soon it will fall apart. You will end up with a mess.
So make sure to leave it to set in your fridge.
6 hours is good enough, but I recommend leaving it overnight. The texture and the flavours of the pie will be so much better.
Then the next day, you can finally eat it!
Here are some other recipes I’ve post recently, you also need to try these:
Chocolate
Haupia Pie
Ingredients
1 x 500g block of shortcrust pastry
- For the chocolate filling:
300ml coconut milk
300ml whole milk
150g granulated sugar
1/2 teaspoon salt
80g dark chocolate
60g corn flour
60ml water
- For the vanilla filling:
300ml coconut milk
300ml whole milk
150g granulated sugar
1/2 teaspoon salt
2 teaspoon vanilla extract
60g corn flour
60ml water
- For the whipped cream:
400ml double cream
100g icing sugar
2 teaspoon vanilla
- Extras:
Chocolate sprinkles, to decorate (optional)
Desiccated coconut, also to decorate (also optional)
Directions
- Baking the pastry:
- Start by rolling out your shortcrust pastry until it is big enough to cover the bottom and sides of a 10 inch deep tart tin.
- Add this into your tart tin, then cut off any excess pastry that is hanging over.
- Leave this in your freezer for 30 minutes.
- About 10 minutes before you're ready to bake your pastry, pre-heat your oven to 200c/400f.
- After your pastry has frozen for 30 minutes, poke some holes into the base using a fork or knife.
- We're going to blind bake this crust first, so get a large sheet of baking paper and press this down into the tin. Then fill this with either rice or baking beans.
- Place this into your oven and bake for 20 minutes. Then take it out, remove the baking paper and rice/baking beans, then place it back into your oven for another 15-20 minutes, or until the crust is a light golden brown colour.
- Once baked, leave aside to cool whiles you make the filling.
- Making the chocolate filling:
- In a pot, add the coconut milk, whole milk, sugar, salt and dark chocolate. Place this onto medium heat.
- Heat this mixture, whiles stirring, until the chocolate melts and the mixture comes to a simmer.
- In a small bowl, mix together the corn flour and water.
- Add this into your pot and keep heating, whiles whisking, until the mixture thickens. You want it to become a thick custard like texture. Take this off the heat. At this point if you feel like the mixture is lumpy, you can sieve it.
- Add this into your tart tin, on top of the baked crust. Spread this out then leave in your freezer for 10 minutes.
- Making the vanilla filling:
- Again in a pot, add the coconut milk, whole milk, sugar, salt and vanilla. Place this onto medium heat and heat until the mixture comes to a simmer.
- In a separate bowl, mix together the corn flour and water. Add this to your pot and heat, whiles whisking, until this mixture also thickens and becomes a custard like texture. Take this off the heat, and then you can also sieve this if you want to.
- Add this on top of your chocolate layer, then place this back into your freezer for another 10 minutes.
- Making the whipped cream:
- In a large bowl, add the double cream, icing sugar and vanilla. Whip this until you get firm peaks.
- Add this on top of the vanilla layer, you can either pipe this on top, or just spread it. At this point I sprinkled some chocolate sprinkles and desiccated coconut on top, but you don't have to do this.
- Now place your pie into your fridge and leave it there for at least 6 hours BUT overnight is much better.
- Once it has set, you can cut into it and enjoy!
