Chocolate Haupia Pie with Macadamia Nut Ube Crust is simply irresistible! The macadamia nut ube shortbread cookies from @diamondbakeryhawaii totally leveled up this delectable treat. You need to try this!
A huge mahalo to @diamondbakeryhawaii for this sponsored collaboration.
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INGREDIENTS:
3 boxes (30 individually wrapped) @diamondbakeryhawaii Macadamia Nut Ube Shortbread cookies
1 tbsp sugar
6 tbsp unsalted butter, melted
1 (14 oz) can coconut milk
1 cup whole milk
1/2 cup sugar
1/2 cup cornstarch
1 cup water
1 1/2 cups milk or semi-sweet chocolate chips
1 cup heavy whipping cream
2 tbsp sugar
1.) Crush shortbread cookies in food processor until crumbly. Combine cookie crumbs, sugar and melted butter. Add crumb mixture into a 9.5” pie pan. Press into the bottom and up the sides. Bake at 350 degrees for 8-10 minutes. Allow to cool down.
2.) In a medium saucepan, combine coconut milk, whole milk and sugar. Bring to a boil on medium heat. Meanwhile, mix cornstarch and water together. Reduce heat to low and whisk in cornstarch slurry. Continue to whisk until mixture is thick.
3.) Melt chocolate chips in microwave in 30 second increments. Pour half of the coconut mixture in a large bowl. Add melted chocolate and mix until well combined.
4.) Spread chocolate mixture onto the bottom of the pie crust. Top with coconut mixture and smooth it out. Refrigerate for 1 hour.
5.) Next, combine heavy whipping cream with sugar. Whisk on medium high speed until medium peaks form. Top with whipped cream
and smooth it out. Garnish with chocolate.
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