So ono it wen brok da mout.
So delicious your mouth will be broken! This simple pidgin sentence is the best way to describe this amazing pie. It's got a chewy pressed crust with coconut in it, then there's a layer each of smooth and sweet chocolate pudding and haupia (coconut pudding for you Mainlanders). Oh. My. Gosh.
As I ate my piece of pie, I kept thinking "This reminds me of something! But what??!" Then it dawned on me - this is like the pie version of a Mounds candy bar. Yum!
I was lucky enough to get this recipe from my brother's girlfriend and I am SO thankful!! After the two of them visited my husband and I for our wedding, she went home and tried to come up with the perfect Chocolate Haupia Pie ala Ted's Bakery, which is very popular here. She did a great job! The recipes come from a few different places but they are all good.
Give it a try; you won't be sorry.
Chocolate Haupia Pie
(Makes one pie crust)
adapted from The Cambrian
1 and 1/2 cups blanched almonds
1 and 1/2 cups sweetened coconut flakes
6 T sugar
6 T unsalted butter, cold
After reading the ingredients list, I thought to myself, what could be more Hawaiian than swapping out the almonds for macadamia nuts??! I had some in my icebox (they keep longer) and figured I would use them up and, hello: Mac Nuts + Chocolate + Haupia = AMAZING, right?! Yes. Well, my little alteration to the recipe did NOT work. At all. I ended up with some weird bubbling mass in a pie pan instead of a delicious golden brown crust. I'm guessing that the fat content of the macadamia nuts plus the butter was just too much to handle for this crust. If you are crazy on the idea, I bet the addition of some flour would cure the problem.
Instead I ran down to our local co-op health food store because I knew they had almonds and they are a 1 minute walk away from the apartment. Well, bad news. They only had whole, raw almonds. The recipe called for blanched so I knew I had to do something. Luckily almonds are easy to blanche and peel. Check it out:
Place almonds in a bowl. Cover with boiling water and let sit for 1 minute and 1 minute only.
Pour out the hot water and douse with cool water to stop the cooking process. Drain the almonds. Pop the skins off (super easy!) and pat dry.
Voila! Blanched almonds!
Now yes, it is far easier to just buy them already blanched from the store in little 1/2 cup packets, but I'm betting that they are much cheaper to buy in bulk. Hence the inclusion of this process. It just took a little extra time!
I love doing pressed crusts because they are less messy than ones you have to roll out and they taste way way better than traditional pie crust. I am a pie crust hater, which is good because my husband loves pie crust so he eats my leftovers. Match made in Heaven.
Best tool for the job: The Food Processor.
Makes it quick and easy!
I chopped up the almonds to a "medium" size because I knew I would do more pulsing with the rest of the recipe. Just don't leave the nuts too big. The moisture from the butter needs something to soak into (i.e. the teeny tiny almond crumbs).
Add in the coconut and pulse a few times, then add in the sugar and butter. I cut the butter up in little cubes to help the processor along.
Pulse until it is well-combined and then dump it out into your pie pan. Press the crust into the pan and up along the sides. You can use something with a flat bottom to help out or just use your fingers. At this point, I heat my oven to 375F and pop the crust into the icebox to firm up the butter a little bit while I wait.
Bake the crust for 10-12 minutes and take it out when the edges are slightly crispy.
Hershey's Hotel Chocolate Pudding
(Makes enough for two pies!)
adapted from Food.com
2 and 1/2 cups whole milk, divided
1 cup sugar
3 T all-purpose flour
4 T cornstarch
2 T good quality cocoa powder*
1/2 tsp salt
3 egg yolks
2 and 1/2 ounces unsweetened baking chocolate, finely chopped
2 T unsalted butter
1 and 1/2 tsp vanilla extract
*I use Cacao Barry brand cocoa powder. Rich and dark!
In a one-quart saucepan, combine 1 and 1/2 cups of the milk with the sugar.
Combine all the dry ingredients in a bowl and whisk together. Add the egg yolks and remaining cup of milk, whisk to combine well.
Bring the milk in the saucepan up to a boil, then temper in 1/2 the liquid into the egg mixture. Return everything to the pan and bring to a boil, whisking constantly. Be careful not to overcook the pudding. When you see it thicken to a desired consistency, remove it from the heat.
Add in the butter and chocolate, then the vanilla. Whisk to combine well. Pour into the cooled pie crust until it is filled about halfway. Let set and cool in the icebox.
(Makes enough for two pies!)
Adapted from Hawaiian Sun Coconut Milk Package
1 bag (12 oz) Hawaiian Sun Coconut Milk (found in the freezer section)
1/2 cup sugar
6 T cornstarch
3/4 cup water
This is a very simple haupia recipe. I have seen it made with the addition of milk, heavy cream, butter and corn syrup. All those ingredients make it very creamy. Also, the thickness is controlled by the amount of cornstarch you choose to use. So if you want something very firm (this recipe is firm) add more cornstarch. If you want something looser and spreadable, add less.
In a small saucepan, bring the coconut milk and sugar to a slow boil, being careful not to let it scorch.
In another bowl, stir together the cold water and cornstarch.
When the coconut milk has come to boil, whisk in the cornstarch slurry. Bring to a boil, being sure to constantly whisk the mixture until it become very thick and you see some large bubbles appear.
Pour half over your pie and smooth it out. Let set in the icebox.
This pie is also delicious with a good dollop of fresh whipped cream!
We ended up sharing this pie at the Couples Bible Study that we lead every Tuesday night. I'm glad we have people to share with. I love baking but I definitely do not want to eat it all! Plus I love to share.
Enjoy and Bon Appetit!