Sunday, June 19, 2011

Coconut Haupia Cream Pie

This is a bit involved but well worth the time. You can save some time by using either a regular pastry crust or graham cracker (you can even use premade) and still have a great pie. I think the crust from this pie could also work really well, and it's quite a bit easier.


1 cup unsalted butter
2 tsp vanilla
1 egg
2 1/2 cups flour
1/2 tsp salt
1/4 cup melted butter

Haupia Pudding

6 oz coconut milk
1/2 cup sugar
1 cup milk
1/4 cup cornstarch

Coconut Bavarian Cream

1 rounded T unflavored geletin
3 T water
1 1/2 cups whipping cream
1 1/2 cups milk
6 egg yolks
1/2 cup sugar
1/2 cup shredded unsweetened coconut (toasted if you like)

To make the crust:
preheat oven to 350

Mix butter and vanilla together, add egg, flour, salt and mix together. Place dough on a greased baking sheet and bake 15 - 20 min. Let cool, refrigerate 1 hour. Crumble 2 cups of cookie, add melted butter and mix by hand. Press half of the mixture into the bottom of a pie plate and the rest up the sides. Bake another 15 - 20 minutes.

Make the pudding next:

In a saucepan combine coconut milk, sugar and 1/2 cup milk bring to a slow boil. In a bowl mix together the remaining 1/2 cup milk, and the cornstarch. Mix until there are no lumps, then slowly add to the hot mixture stirring constantly till thick. Remove from stove and pour into the pie crust. Refrigerate until cold and set.

To make the cream:

Soften geletin with the water in a small bowl, set aside. Whip the whipping cream and set aside. Combine milk, egg yolks and sugar in a stainless steel or glass bowl and set over a double boiler. Cook until the mixture coats a spoon and you can run a finger through it and a line remains. Remove from heat and add the set geletin; mix well. Set hot bowl over an ice bath and stir until it cools and starts to thicken. Fold the whipping cream in, in 2 parts. Add coconut and fold in. Layer this on top of the pudding in the pie plate and chill 2 more hours.