Chocolate Haupia Pie

One of the reasons I look forward to Super Bowl Sunday!!



Pie Crust (makes 2, 9 inch pie shells)

Flaky Pie Crust with Coconut Oil (See http://apronofgrace.com/2011/flaky-pie-crust-using-coconut-oil/)

3 cups All-Purpose or Unbleached Flour
1 tablespoon Sugar
1/2 teaspoon Salt
6 tablespoons Butter (chilled and sliced)
3 tablespoons Coconut Oil (chilled)
4 tablespoons Ice Water
Cooking Directions

In a medium bowl, mix dry ingredients.
Add chilled butter and coconut oil and blend with a pastry blender or fork till mixture is crumbly.
Stir in ice water and knead a few times.
Mold into a disc and wrap in plastic wrap and place in the refrigerator for 15 minutes or more.
Roll on lightly floured surface and cut into a circle about 2 inches larger than your pie pan inverted on top of the dough.
Place in pan and prick bottom with a fork.
Flute the edges and than brush edges with a light coat of milk or cream using a pastry brush.
Fill as desired and bake.
If you will be needing the crust pre-baked for cream pie, etc, than place a piece of tin foil on the raw dough and fill with dry beans and bake at 350 degrees for about 15 minutes, or until edges are golden brown.
You may also freeze pie crust if sealed properly for up to 3 months.
Just be sure to let come to room temp before using.

Filling:

In a medium saucepan, bring to a boil 2 cups of milk, 2 cups of sugar, and 2 cans of coconut milk (stir consistently). You will also need to have 1 cup cornstarch mixed into 2 cups of water ready. Once the milk mixture has come to a boil, pour the cornstarch mixture in stirring constantly until it thickens.

Have 2 cup of chocolate chips ready in a bowl. When the coconut pudding is thickened, pour half of it over the chocolate chips and stir until the chocolate pudding is smooth.

Pour 1/2 of the chocolate pudding in the bottom of the pie shell. Then pour the coconut pudding on top of the chocolate pudding. Pour the last 1/2 of the chocolate pudding on top of the coconut pudding. Chill for 1 hour and then spread whipped topping across the top of the pie. Grate a chocolate bar and sprinkle over the top. Makes 2, 9-inch pies.

MMMMM....yummy!

Lupulu

Another reason I look forward to Super Bowl Sunday! Yes, we do Hawaiian!



You will need:

taro leaves (purchase at Hawaiian Hut in West Valley)
canned tomatoes
chopped onions
corned beef
coconut milk

Rinse taro leaves and cut off the stem. Try to choose taro leaves with no holes in them. Place one on top of the other (with tips in opposite direction) in the palm of your hand. With your other hand, fill leaves with a scoop of corned beef, a handful of chopped onions, and a spoonful of tomatoes. Wrap up your packets by folding the leaves together. Place your packets into a pressure cooker. 1 can tomatoes, 1 can corned beef usually makes 6 packets. Pour a can of coconut milk over the packets. Place pressure cooker on the stove on high until it reaches the second red line and then turn to low. Let cook for 45 minutes to 1 hour.