#Chocolate cream pie full

Pour into the cooled pie crust, smoothing into a flat, even layer. Add to the melted chocolate about 1¾ cups of haupia.Then stir the chocolate until it’s completely melted and smooth. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents scorching of the chocolate). While the haupia cools slightly, microwave the chopped-up chocolate in 15-20 second intervals, stirring between each interval.Remove from the heat and stir in 2 teaspoons of coconut extract.The number one reason haupia fails to set is that it was not cooked long enough.

#Chocolate cream pie full

Be sure to cook the haupia for the full 10 to 15 minutes! The cooking time is critical to the haupia setting as it cools. The mixture should thicken to the consistency of thick yogurt. Return the pan to the stovetop and turn the heat down to medium-low. Immediately remove it from the heat and whisk in the cornstarch mixture.Heat over medium to medium-high heat, stirring frequently, and bring almost to a boil (you should start to see bubbles, but do not allow it to come to a full boil). In a medium saucepan, combine the milk, coconut milk, salt, and sugar.Add to a microwave-safe bowl and set aside for now. Chop up 4 ounces of baker’s chocolate into small pieces. I like to chop up the chocolate ahead of time to get the pie filling put together quickly.Start by combining the cornstarch and water, stirring until completely smooth.While the pie crust is cooling, begin making the haupia pie filling.Bake the pie crust per the directions and allow it to cool completely. The first step is making a homemade pie crust or using a premade frozen pie crust.Refrigerate leftovers and eat within a few days. Just before serving, use a microplane to grate some chocolate on top. Refrigerate for at least an hour and up to overnight. Spread the filling into the cooled crust, then use a rubber spatula to scoop the remaining whipped cream on top and make swirls. Pour the melted chocolate into the bowl with the cream cheese mixture and mix until combined, then with the mixer on low speed, fold in half of the whipped cream until no streaks remain. Melt the chocolate chips and butter until melted, then stir until smooth. You should have about 7 or 8 cups of whipped cream.įit the stand mixer with the paddle attachment and in the same bowl, beat the cream cheese, cocoa and remaining 1 1/4 cups of confectioners sugar until smooth. Scrape the whipped cream into a medium bowl and set aside (you can refrigerate it until you're ready to use it). In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream on high for 1-2 minutes until it starts to get foamy and thicken, then on low speed add 1/2 cup of the confectioners sugar and the vanilla.Ĭontinue to whip until stiff peaks form, another 2 to 3 minutes. While the crust is cooling, make the filling.Ĩ ounce package of cream cheese, room temperature Remove from the oven and cool completely. Poke holes in the bottom with the tines of a fork and refrigerate for 20 minutes, then cover the crust with parchment and fill with dried beans, rice or pie weights.īake for 18 minutes, then remove the parchment and weights, and bake for another 2 minutes or until the crust is cooked and lightly browned around the edges. Roll out the crust and fit into a 9' deep dish pie dish. You can add a few more drops of ice water if needed.įorm the dough into a disc and wrap it in parchment paper or plastic wrap and refrigerate it for at least 30 minutes, up to overnight. Pulse just until the dough holds together when you pinch some between your fingers, maybe 30 seconds. Pulse a few times to combine, then with the motor running, slowly pour in the water, then the vodka. Measure the flour and salt into the bowl of a food processor, then add the butter. (scroll down for the printable recipe card)ġ stick unsalted butter, cubed and chilled