This recipe is a twist on the popular chocolate haupia cream pie popularized by Ted's Bakery on O'ahu's North Shore. Unlike the Ted's pie, this version whisks 72% cacao dark chocolate directly into the haupia and serves it up in a chocolate graham cracker crust. As might be expected from the name, the Ted's version includes whipped topping, though it's totally up to you if you want to add it, I just added more cookie crumbs to the top. There were no complaints or leftovers.
While haupia doesn't take much time to prepare, it's all about the slow and low cooking. In order to get the desired firm yet creamy texture, it's essential to blend coconut milk well with the whole milk heating the mixture over a low flame until thickened and smooth.
- Yield:Serves 8
- Active time: 20 minutes
- Total time:9 hours
- 2 1/2 cups crushed chocolate graham crackers
- 10 tablespoons unsalted butter, melted
- 3 ounces 72% cacao chocolate
- 1 (13 1/2 ounce) can coconut milk
- 1 1/2 cups whole milk
- 2 teaspoon vanilla
- 5 Tablespoons sugar
- 6 Tablespoons corn starch
In a large bowl pour melted butter over chocolate graham crumbs. Toss to coat. Reserve, cover, and refrigerate 1/2 cup of crumbs. Press the remaining crumbs into the bottom and sides of a 9-inch pie dish.
In a medium bowl melt chocolate in the microwave, heating on high in 30 second bursts then stirring until chocolate is completely melted. Set aside.
In a medium saucepan whisk together coconut milk, milk, vanilla, sugar and cornstarch until thoroughly combined. Heat over medium while whisking constantly until mixture begins to thicken. Reduce heat to low and cook for 10 more minutes, continuously whisking then whisk in melted chocolate.
Remove mixture from heat and pour into prepared pie dish and use a spatula to spread the pudding evenly in the dish. Let cool uncovered on the counter for about 10 minutes then cover with plastic wrap and refrigerate overnight. Just before serving cover the top with cookie crumbs. Serve chilled.