Kathi's Ode to Almond Joy Haupia Pie
Ready In: 1 hr 50 mins
Serves: 8
Yields: 8 slices
Ingredients
Pie Crust
- 1 prepared deep dish 9-inch pie shell
Filling
- 1 (14 ounce) can coconut milk
- 1 1⁄4 cups sugar
- 1 cup whole milk (skim or low fat may be substituted)
- 1⁄2 cup cornstarch
- 1 cup water
- 7 ounces 60% cacao bittersweet chocolate chips, such as Ghirardelli (regular semi-sweet chocolate chips or semi-sweet chocolate baking bars may be substituted)
Topping
- 1 1⁄2 cups heavy whipping cream
- 1⁄4 cup sugar
- 1⁄2 teaspoon almond extract
Garnish (optional)
- 1 teaspoon chocolate shavings
- 2 tablespoons toasted shredded coconut
- 1 tablespoon toasted sliced almonds
Directions
- Preheat oven to 350°F.
- Bake crust according to package directions, or until golden brown (usually between 10-15 minutes). Note: don't forget to pierce bottom & sides with a fork before baking!
- Set aside to cool.
- In a medium saucepan, whisk together milk, coconut milk and 1 cup of sugar.
- In a separate bowl, dissolve the cornstarch in water.
- Bring the 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 saucepan, melt the chocolate chips over lowest heat setting until melted. (Note: be sure to use a clean, dry spoon to stir the melting chocolate to avoid introducing any moisture, which can cause the chocolate to seize.).
- Reserve half of the coconut mixture in the medium saucepan and keep on lowest heat setting.
- Transfer the other half of the coconut mixture to the small saucepan of melted chocolate.
- Thoroughly mix the contents of the small saucepan (half of the coconut mixture and the melted chocolate).
- Pour the chocolate mixture in the bottom of the baked pie crust.
- Cook reserved half of coconut mixture to desired thickness and pour on top of the chocolate layer. (Note: the mixture can be poured on top of the chocolate layer immediately after the step above; but some people like to cook the white layer a bit longer for a firmer texture - use your own judgement/preferences.).
- Cover and refrigerate for AT LEAST one hour. BEST if refrigerated overnight to reach optimal firmness and flavor profile.
- Whip cream with 1/4 cup sugar and the almond extract until stiff peaks form.
- Spoon the almond whipped cream on top of pie, or pipe with a pastry bag.
- Garnish with chocolate shavings, toasted coconut & toasted almond slices(optional).
- Slice and serve!
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