HAUPIA LILIKO'I PIE (HAWAIIAN COCONUT AND PASSION FRUIT PIE)
Haupia is a traditional coconut milk-based Hawaiian dessert. Technically it's considered a pudding, but the consistency is closer to jello. This one is topped with a passion fruit glaze in a pie shell. Great to share with family and friends for the holidays.
Provided by littleturtle
Categories Pie
Time 6h15m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, combine cornstarch, sugar, and salt.
- Slowly add coconut milk, stirring until blended and cornstarch dissolves.
- Using a heat diffuser to prevent mixture from over-cooking, cook until thick and smooth.
- Pour into pie shell and chill until set.
- Blend sugar, cornstarch, juice concentrate, and water.
- Cook until thick, stirring constantly.
- Cool slightly and pour over chilled haupia filling; chill until set again.
Nutrition Facts : Calories 280.2, Fat 18.3, SaturatedFat 12, Sodium 266.6, Carbohydrate 27.9, Fiber 2.2, Sugar 12.9, Protein 3
HAUPIA AND PASSION FRUIT PIE
Steps:
- For the haupia layer: Whisk to combine the coconut milk, whole milk, cornstarch, vanilla and sugar in a medium saucepot. Place the pot over medium heat and continue whisking the mixture slowly as the liquid starts to thicken. Once you notice that the liquid is starting to thicken, adjust the heat to low and continue to whisk until the mixture is completely thickened and the texture looks smooth and shiny, about 3 minutes.
- Place the pie crust on a plate or baking sheet. Using a small heatproof rubber spatula, pour and scrape the mixture into the pie crust, spreading the mixture out as evenly as possible. Place the plate with the pie into the refrigerator and chill until set, about 30 minutes.
- For the passion fruit layer: Combine the passion fruit puree and whole milk in a medium saucepot. Sprinkle the gelatin on top of the liquid and whisk gently to combine. Let this mixture sit for 2 minutes.
- Place the pot on the stove on medium heat. Once the mixture starts to warm up, add the sour cream, sugar and gelatin and gently whisk until the sugar and gelatin are completely dissolved. Do not let this mixture boil and do not whisk too much which will produce unwanted foam and bubbles.
- Place the entire pot into an ice bath. Using a small rubber spatula, gently stir as the liquid cools. Once the mixture is at room temperature, strain it into a small bowl using a fine mesh strainer to remove excess air bubbles. Pour this over the haupia layer and place in the refrigerator. Chill for at least 4 hours or up to overnight before cutting.
- For the garnish: Whisk the heavy cream in a large bowl to stiff peaks. Use a warm knife to cut the pie and serve with the whipped cream and fresh berries.
PASSION FRUIT PIE
Chef Nicholas Hudson of the Cage Aux Folles Restaurant in Barbados got this from someone in St Thomas, according to the February 1987 edition of Bon Appetit. I'm a huge fan of anything passion fruit. Enjoy this easy pie. Cooking and prep times do not include 4 hours freezing time or 30 minute thawing before serving.
Provided by Marysdottir
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- For crust: Preheat oven to 350ºF. Combine crumbs, butter and sugar in medium bowl. Press mixture into bottom and up sides of 9 inch pie pan. Bake until set, about 8 minutes. Cool.
- Filling: If using fresh passion fruit, cut in half and scoop out pulp. Blend gently in food processor until seeds separate from pulp but do not crush seeds. Strain puree.
- Put 3/4 cup puree in heavy medium saucepan. Mix in yolks, 1/2 cup sugar, gelatin and salt. Stir constantly over low heat until sugar and gelatin are dissolved and it has thickened so your finger drawn across the back of the spoon leaves a trail, about 3-4 minutes. Do not boil.
- Strain puree/egg mixture into a medium bowl and cool stirring occasionally.
- Using electric mixer, beat egg whites and cream of tartar into soft peaks. Add remaining 1/2 cup sugar slowly and continue beating until stiff but not dry.
- Fold whites into fruit puree.
- Whip cream in another bowl and fold into fruit mixture. Fold in citron is using.
- Spoon filling into crust, cover with plastic and freeze at least 4 hours. (Can be prepared up to three days ahead).
- Let pie stand at room temperature 30 minutes before serving.
- Garnish with candied violets or shaved chocolate, if desired.
Nutrition Facts : Calories 446.1, Fat 21.4, SaturatedFat 10.5, Cholesterol 146.4, Sodium 287, Carbohydrate 59.8, Fiber 3.8, Sugar 35.3, Protein 6.2
HAUPIA AND PURPLE SWEET POTATO PIE
Like auntie used to make when we were visiting--broke da mouth! (Very yummy and reminds me of home). This recipe has a shortbread crust topped with a smooth, sweet layer of purple potatoes, and a rich coconut cream. Serve cold.
Provided by J. Simpson
Categories Desserts Pies Sweet Potato Pie Recipes
Time 5h13m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Mix flour and 1/3 cup white sugar together in a large bowl. Rub in butter with your fingers until mixture is sandy. Press into the greased baking pan.
- Bake crust in the preheated oven until golden brown around the edges, about 10 minutes.
- Beat 1/2 cup butter and 1/2 cup white sugar in a bowl with an electric mixer until creamy. Beat in eggs one at a time. Mix in mashed sweet potatoes, milk, and vanilla extract until batter is the consistency of pancake batter. Pour over the crust.
- Bake in the preheated oven until sweet potato layer is firm, about 30 minutes.
- Whisk water, 1/2 cup white sugar, and cornstarch together in a small bowl until smooth.
- Pour coconut milk into a 5-quart saucepan. Bring to a simmer over low heat, about 5 minutes. Pour in water mixture, whisking constantly until coconut milk thickens, 3 to 5 minutes. Stir in shredded coconut; cook and stir until mixture thickens, about 5 minutes more.
- Pour coconut mixture over sweet potato layer. Refrigerate until firm, 4 hours to overnight.
Nutrition Facts : Calories 404.9 calories, Carbohydrate 36.6 g, Cholesterol 62 mg, Fat 28.3 g, Fiber 1.9 g, Protein 3.7 g, SaturatedFat 21.1 g, Sodium 149.1 mg, Sugar 20.8 g
COCONUT (HAUPIA) AND CHOCOLATE PIE
This pie is a chocolate coconut lover's dream, very rich and delicious.
Provided by HOKU3
Categories Desserts Pies Custard and Cream Pie Recipes Coconut Pie Recipes
Time 1h45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bake crust for 15 minutes, or until golden brown. Set aside to cool.
- In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch. Continue stirring mixture over low heat until thickened, about 3 minutes.
- In a glass bowl, microwave chocolate chips for 1 minute or until melted. Divide the coconut pudding evenly into two bowls. Mix chocolate into one portion. Spread on the bottom of the pie crust. Pour the remaining portion of pudding on top of the chocolate and spread smooth. Refrigerate for about an hour.
- Whip cream with 1/4 cup sugar until stiff peaks form. Layer the cream on pie; if desired garnish with chocolate shavings.
Nutrition Facts : Calories 653.7 calories, Carbohydrate 69.9 g, Cholesterol 63.6 mg, Fat 42.5 g, Fiber 2.4 g, Protein 5 g, SaturatedFat 25.6 g, Sodium 179.1 mg, Sugar 47 g
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