December 1, 2012

Chocolate Haupia Pie

Posted by HI Cookery under 12 December | Tags: , , , , , , , , , , , |
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Chocolate Haupia

(Coconut Cream) Pie

Chocolate Haupia Pie

December 1: National Pie Day

After eating lunch at the shrimp truck on the North Shore of Oahu, Hawaii, we would go for dessert at Ted’s Bakery, which is famous for its signature chocolate haupia pie. We have made mini haupia (coconut cream pudding) pies before. But the addition of chocolate makes its richer and even more ‘onolicious! For National Pie Day, prepare chocolate haupia pie and indulge in a taste of paradise!

Recipe

(Adapted from Hawaiian Food Online)

For the chocolate haupia pie

  • 1 uncooked pie crust (we used a frozen deep-dish pie crust)
  • 1 can (14 ounces) coconut milk
  • 1 cup sugar
  • 1 cup milk
  • ½ cup cornstarch
  • 1 cup water
  • 7 ounces/squares semi-sweet chocolate, melted

Directions

Bake the pie crust on a cookie sheet in a preheated oven at 350 degrees F for 15-20 minutes or until golden brown. Let cool. Make the haupia filling by combining the coconut milk, sugar and milk in a saucepan. Bring to a boil.

Chocolate Haupia Pie

In a smaller bowl, mix cornstarch with water. Pour into the milk mixture and simmer on medium heat until thickened, being careful not to burn the bottom of the pan. Divide the haupia mixture into two bowls.

Chocolate Haupia Pie

Microwave the chocolate until melted according to the package directions. Blend the melted chocolate in one of the bowls with the haupia mixture. When well combined, pour into the bottom of the pie crust and smooth it out with a spatula. Pour the other haupia mixture on top of the chocolate blend. Chill the pie in the refrigerator for at least an hour. Top with whipped cream.

Chocolate Haupia Pie 

For the whipped cream topping

  • 1 ½ cup heavy whipping cream
  • ¼ cup sugar
  • chocolate shavings or curls (we used Dobla brand dark chocolate blossom curls) 

 Directions

In a mixing bowl, whip the cream with the sugar until stiff peaks form.

Chocolate Haupia Pie

Spread on top of the chocolate haupia pie. Or fill a pastry bag with a decorating tip and pipe designs on top of the pie. Sprinkle with chocolate shavings or curls. Chill the pie for at least another hour before slicing and serving.

Chocolate Haupia Pie 

Notes

  • There is more than enough filling and topping to make this chocolate haupia pie.
  • Pie is also popular to prepare on National Pi (π)Day on March 14 (3.14).
  • We have more Hawaiian haupia recipes on our blog:  mini haupia (coconut cream pudding) pies for National Coconut Cream Pie Day  on May 8 and traditional haupia for Eat Your Jello Day on July 12.
  • Search our blog for more pie and chocolate recipes.
 

May 8, 2012

Buko Pie

Posted by HI Cookery under 05 May | Tags: , , , , |
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Buko Pie

Buko Pie

May 8: National Coconut Cream Pie Day

Traveling through the Philippines for a big family event a few years ago, our chartered bus made stops from Bataan through Manila and Tagaytay to get to Villa Escudero, a coconut plantation where we all stayed in bamboo cottages for a real rustic experience. Along the way, through the Laguna province, Auntie Maria B. bought boxes of buko (pronounced “boo-koh”) pie from a roadside stand. Buko pie is the Filipino version of a coconut cream pie made from the tender meat of the young fruit and it is a specialty from the region. Everyone enjoyed slices of this simple and slightly sweet snack to sustain us on our long journey through the countryside. The cuisine and culture certainly left a lasting impression on Highlander on his first trip to Asia.

Buko Pie

Islander brought back fond memories of the Philippines when she baked buko pie for Highlander. She found frozen shredded buko in the Asian grocery store in South Texas and replicated the recipe. It turned out to be a terrific tropical treat! For Filipino flavor on National Coconut Cream Pie Day, bake a buko pie.

Recipe

(Adapted from Pinoy Recipe)

For the filling

  • 4 cups buko (young coconut meat), shredded or sliced
  • 1 cup coconut water/juice (not coconut milk)
  • 1 can (14 ounces) sweetened condensed milk (we used fat-free)
  • 2/3 cup cornstarch

Directions

Defrost packages of frozen buko and squeeze out excess water (this may be used in the recipe instead of the one bought in a bottle/jar/can) to measure four cups of young coconut meat. In a saucepan, combine the buko, coconut water, sweetened condensed milk and cornstarch. Mix slowly over low heat until thickened, being careful not to burn the bottom of the pan. Remove from the stovetop and place in another bowl to cool completely. Prepare the crust.

Buko Pie

For the crust

  • 2 cups flour
  • 1 teaspoon salt
  • 2/3 cup vegetable shortening (we used Crisco brand baking sticks)
  • 1 egg yolk
  • 1 teaspoon vinegar (we used sugar cane vinegar)
  • ¼ cup ice water

Directions

In a mixing bowl, combine the flour with the salt. Cut in the vegetable shortening and mix until it resembles coarse crumbs. In a small bowl or measuring cup, beat the egg yolk with the vinegar and ice water. Gradually add the liquid ingredients to the dry ones.

Buko Pie

Gently mix until a sticky dough is formed. Divide the dough in half. Flatten one into a disc and roll out to 1/8-inch thick to cover the bottom of a pie plate. Repeat with the other half of the dough enough to cover the top of the pie. Set aside.

Buko Pie

Spread the cooled buko filling on top of the bottom crust layer. Cover with the top crust layer.

Buko Pie

Trim excess crust. Flute or crimp or seal the edges with the tines of a fork. Bake in a preheated oven at 425 degrees F for 45-55 minutes. Remove from the oven and set on a wire rack to cool completely. Refrigerate to allow the flavors to blend and the coconut filling to solidify. Slice and serve (may be reheated in the microwave).

Buko Pie

Notes

  • Use only unsweetened “young” tender coconut meat for buko pie. “Old” coconut meat is hard and dry. Buy buko (sometimes shredded) in the freezer section of Asian grocery stores if unable to find fresh coconuts.
  • In addition to the Filipino buko pie, try the Hawaiian version of coconut cream pie and make mini haupia pies for National Coconut Cream Pie Day.