All about the layers
Buttery graham cracker crust
Creamy lush chocolate
Refreshing coconut and whipped cream
Prep Time: 15 min
- 2/3 cup gf crushed graham crackers (I used Mary’s)
- 1 tbsp brown sugar
- 2 1/2 tbsp butter, melted
- 1/3 cup shredded coconut
- 1/4 cup whole milk
- 2 1/2 tbsp cornstarch (or arrowroot)
- 7oz full fat coconut milk
- 1/2 cup whole milk
- 1/2 cup sugar
- 1/2 cup chocolate chips
- 1 tsp vanilla
- Pinch of salt
- 1/8-1/4 cup powdered sugar (taste as you go)
- 1 cup heavy whipping cream
- 1/2 tsp vanilla
- 1/2 tsp coconut extract (optional)
- Its important to stir the cornstarch thoroughly with the milk. Get rid of all the lumps before you pour the mixture into the saucepan with milk and coconut milk. As you whisk the mixture, it will immediately thicken. Keep whisking for a few more minutes- this is important because you don’t want any residue from the cornstarch in the pie flavor. So when in doubt, keep whisking!
- The first couple of times I made this pie, I felt that the chocolate layer was missing something. Turns out, after a few more tests, it needed vanilla and salt! Those two ingredients will really make the chocolate shine!
- The longer these pie sit, the better they get! You definitely need to let the pies rest and set up in the fridge before enjoying! I know its painful, but its worth the wait!
- Here is a shopping list of some of the tools I used when making these pies. Wilton cupcake tin, piping tipes, cupcake liners
Bake Time: 10 min
Yields: 9 mini pies
What you need
Chocolate Coconut Filling
Whipped Cream Topping
What to do
1. Preheat oven to 350 degrees. For the graham cracker crust. Add grahams to food processor and pulse until crackers are super fine crumbs. (If you dont have a food processor, you can also place grahams in a ziplock bag and break them up into fine pieces using a rolling pin). Pour in melted and cooled butter, sugar and shredded coconut. Pulse until smooth.
2. Line a muffin tin with 9 cupcake liners. Place about a tbsp of graham cracker mix in each cupcake liner. Bake crusts for about 5 minutes. Set to the side to cool. Turn off oven (no more oven baking!)
3. For the filling, add 1/4 cup of whole milk with cornstarch into a bowl. Mix until the cornstarch has broken up and mix is smooth.
4. In a medium saucepan, add the coconut milk, the whole milk and sugar. Cook over medium heat. When mix starts to bubble add the cornstarch, milk mix and whisk vigorously. The mix will begin to thicken (this is the haupia!), this is good, keep whisking (*see note). Mix for about 3- 4 minutes, then remove from heat and place half of that haupia mix in a separate bowl. Keep the remaining half of the haupia in the saucepan and return to stove. Add chocolate chips. Mix until chocolate as melted. Remove from heat, add vanilla and that pinch of salt (*see note).
5. Let both the chocolate and haupia mix rest for about 10 minutes. Then slowly add about 1 1/2 – 2 tbsp of the chocolate mix to each cupcake liner. Then gently add the haupia on top. If we think about chocolate to haupia ratio, it’s about 2:1. Place the muffin tin in the fridge to chill for at least 3 hours, overnight is preferred!
6. For the whipped cream. Add whipping cream and powdered sugar to a bowl. Using a hand mixer, whisk the cream vigorously. Start with medium speed, then increase to high speed, mix until medium to stiff peaks form.
7. When ready to eat the mini pies, pipe or spoon the whipped cream onto each pie, top with some chocolate shavings, Enjoy and STUFF!