Happiness doesn’t result from what we get, but from what we give.
Ted’s Bakery on the North Shore of O‘ahu is famous for its chocolate haupia pie. After a morning beach session, tourists and locals alike flock to the tiny shop for lunch and, of course, pie. My version is extra chocolaty, which, when combined with the light and mellow coconut, makes for a well-balanced yet oh-so-decadant dessert. It is the perfect way to end any meal, in my opinion.
- Chocolate Filling
- ½ cup sugar
- ½ teaspoon kosher salt
- 3 tablespoons cornstarch
- ¼ cup unsweetened Dutch process cocoa powder
- 2 cups whole milk
- 4 large egg yolks, beaten
- 5 ounces semisweet or bittersweet chocolate, finely chopped
- 2 tablespoons unsalted butter, cut into pieces
- 1 tablespoon vanilla extract
- 1 baked and cooled pie crust
- ⅓ cup sugar
- Pinch of kosher salt
- 3 tablespoons cornstarch
- 1½ cups coconut milk
- ½ cup whole milk
- 1 batch stabilized whipped cream
To make the filling, in a medium saucepan, whisk the sugar, salt, cornstarch, and cocoa powder together. Pour the milk into the mixture in a slow, steady stream while you continue to whisk. Cook the mixture over medium heat, whisking continuously, until it comes to a boil, 6 to 8 minutes. Remove from the heat. Whisk about 1 cup of the hot chocolate mixture into the beaten egg yolks until fully incorporated, then add this egg mixture back to the saucepan. Place the mixture over medium-low heat and bring to a simmer, whisking the entire time, until it is thick enough to coat the back of a spoon, 2 to 3 minutes.
Strain the mixture through a fine-mesh sieve into a clean bowl, using a wooden spoon to help push the pudding through. Add the chopped chocolate, butter, and vanilla to the pudding and whisk until the chocolate and butter are melted and fully incorporated, about 2 minutes. The mixture should be smooth. Pour the mixture into the cooled pie crust and cover the surface with a piece of plastic wrap.
To make the haupia, in a saucepan, combine the sugar, salt, and cornstarch. Whisk in the coconut milk and set the pan over medium-high heat. Whisk continuously until the mixture starts to simmer. Immediately turn the heat to medium-low and continue to whisk continuously until the mixture begins to thicken, 4 to 6 minutes. The mixture will go from liquid to very liquid before it starts to thicken, so be patient. Pour in the whole milk in a steady stream while continuing to whisk. Raise the heat to medium and continue whisking until the mixture has thickened to the consistency of a thick glue and coats the back of a spoon, another 4 to 6 minutes. Remove from the heat.
Remove the plastic wrap from the chocolate filling and pour the hot haupia mixture over the chocolate filling. Let it cool for 10 minutes before covering the top of the pie with a sheet of plastic wrap. Transfer the pie to the refrigerator to chill and set for 2 hours before serving.