Yuzu-haupia pie: recette 1

Haupia pie is a classic Hawaiian dessert which consists of a flaky pie crust with haupia (a coconut pudding) and chocolate. It can be topped with whipped cream and toasted coconut. I added yuzu, a Japanese citrus, because it pairs beautifully with coconut and chocolate and really rounds out the richness with acidity and brightness. For my recipe, it’s a chocolate short crust, yuzu infused haupia, chocolate haupia, then yuzu meringue and toasted coconut.

Chocolate crust:
1 cup all purpose flour
1/4 cup cocoa powder
1/4 cup granulated sugar
1/2 stick unsalted butter
2 teaspoons vanilla extract
1/4 teaspoon baking powder

Combine ingredients and roll out on a floured surface. Press into a pie tin and weigh down. Bake at 375 degrees for 25 minutes. Cool before filling.

1 14oz can coconut milk
1/4 cup cornstarch
1/2 cup sugar
a pinch of salt
1 yuzu, zested and juiced
1/3 cup dark chocolate chips
1/4 cup dark cocoa powder

Whisk together coconut milk, sugar, salt, and cornstarch. Reduce by half while whisking constantly. Strain. Take 3/4ths of the mixture and add in the yuzu. The remaining 1/4th, melt in the chocolate chips and cocoa powder. Cool until time for assembly.

Chantilly Cream:
1/2 cup heavy cream
2 tablespoons granulated sugar
1/4 teaspoon vanilla extract
1/4 teaspoon yuzu zest
a pinch of salt

Whisk together ingredients into stiff peaks.

Toasted coconut:
2/3 cups coconut flakes

Bake at 375 degrees for 10 minutes, or until browned.

Pour in the two kinds of haupia. Layer on the cream, and top with the toasted coconut.


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