HAUPIA AND PASSION FRUIT PIE
Steps:
- For the haupia layer: Whisk to combine the coconut milk, whole milk, cornstarch, vanilla and sugar in a medium saucepot. Place the pot over medium heat and continue whisking the mixture slowly as the liquid starts to thicken. Once you notice that the liquid is starting to thicken, adjust the heat to low and continue to whisk until the mixture is completely thickened and the texture looks smooth and shiny, about 3 minutes.
- Place the pie crust on a plate or baking sheet. Using a small heatproof rubber spatula, pour and scrape the mixture into the pie crust, spreading the mixture out as evenly as possible. Place the plate with the pie into the refrigerator and chill until set, about 30 minutes.
- For the passion fruit layer: Combine the passion fruit puree and whole milk in a medium saucepot. Sprinkle the gelatin on top of the liquid and whisk gently to combine. Let this mixture sit for 2 minutes.
- Place the pot on the stove on medium heat. Once the mixture starts to warm up, add the sour cream, sugar and gelatin and gently whisk until the sugar and gelatin are completely dissolved. Do not let this mixture boil and do not whisk too much which will produce unwanted foam and bubbles.
- Place the entire pot into an ice bath. Using a small rubber spatula, gently stir as the liquid cools. Once the mixture is at room temperature, strain it into a small bowl using a fine mesh strainer to remove excess air bubbles. Pour this over the haupia layer and place in the refrigerator. Chill for at least 4 hours or up to overnight before cutting.
- For the garnish: Whisk the heavy cream in a large bowl to stiff peaks. Use a warm knife to cut the pie and serve with the whipped cream and fresh berries.
PASSION FRUIT PIE
Chef Nicholas Hudson of the Cage Aux Folles Restaurant in Barbados got this from someone in St Thomas, according to the February 1987 edition of Bon Appetit. I'm a huge fan of anything passion fruit. Enjoy this easy pie. Cooking and prep times do not include 4 hours freezing time or 30 minute thawing before serving.
Provided by Marysdottir
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- For crust: Preheat oven to 350ºF. Combine crumbs, butter and sugar in medium bowl. Press mixture into bottom and up sides of 9 inch pie pan. Bake until set, about 8 minutes. Cool.
- Filling: If using fresh passion fruit, cut in half and scoop out pulp. Blend gently in food processor until seeds separate from pulp but do not crush seeds. Strain puree.
- Put 3/4 cup puree in heavy medium saucepan. Mix in yolks, 1/2 cup sugar, gelatin and salt. Stir constantly over low heat until sugar and gelatin are dissolved and it has thickened so your finger drawn across the back of the spoon leaves a trail, about 3-4 minutes. Do not boil.
- Strain puree/egg mixture into a medium bowl and cool stirring occasionally.
- Using electric mixer, beat egg whites and cream of tartar into soft peaks. Add remaining 1/2 cup sugar slowly and continue beating until stiff but not dry.
- Fold whites into fruit puree.
- Whip cream in another bowl and fold into fruit mixture. Fold in citron is using.
- Spoon filling into crust, cover with plastic and freeze at least 4 hours. (Can be prepared up to three days ahead).
- Let pie stand at room temperature 30 minutes before serving.
- Garnish with candied violets or shaved chocolate, if desired.
Nutrition Facts : Calories 446.1, Fat 21.4, SaturatedFat 10.5, Cholesterol 146.4, Sodium 287, Carbohydrate 59.8, Fiber 3.8, Sugar 35.3, Protein 6.2
HAUPIA LILIKO'I PIE (HAWAIIAN COCONUT AND PASSION FRUIT PIE)
Haupia is a traditional coconut milk-based Hawaiian dessert. Technically it's considered a pudding, but the consistency is closer to jello. This one is topped with a passion fruit glaze in a pie shell. Great to share with family and friends for the holidays.
Provided by littleturtle
Categories Pie
Time 6h15m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, combine cornstarch, sugar, and salt.
- Slowly add coconut milk, stirring until blended and cornstarch dissolves.
- Using a heat diffuser to prevent mixture from over-cooking, cook until thick and smooth.
- Pour into pie shell and chill until set.
- Blend sugar, cornstarch, juice concentrate, and water.
- Cook until thick, stirring constantly.
- Cool slightly and pour over chilled haupia filling; chill until set again.
Nutrition Facts : Calories 280.2, Fat 18.3, SaturatedFat 12, Sodium 266.6, Carbohydrate 27.9, Fiber 2.2, Sugar 12.9, Protein 3
HAUPIA PIE RECIPE
Steps:
- Gather the ingredients.
- Preheat the oven to 325 F and grease a 9 1/2-inch pie dish with cooking spray.
- To make the crust, add the toasted macadamia nuts to a food processor and pulse 4 to 5 times until coarsely ground.
- Add the flour, sugar, brown sugar, and salt and pulse until the mixture becomes a fine meal, about 1 minute.
- Add the cold butter 1 tablespoon at a time, pulsing after each addition.
- With the food processor running on low, add the buttermilk and vanilla. Continue to mix until a dough forms, 1 to 2 minutes.
- Press the mixture into the prepared pie dish, poke several times with a fork, and freeze for about 5 minutes. If using a glass pie plate, place on a baking sheet before putting in the oven. Bake until lightly browned, about 25 to 30 minutes. Let cool completely.
- Gather the ingredients.
- To make the filling, add the cold water and cornstarch to a medium bowl and whisk well until smooth.
- In a medium saucepot, add the coconut milk, milk, and sugar. Turn the burner to medium-high and whisk constantly until the mixture comes to a boil, about 3 to 4 minutes. Once boiling, bring the heat down to medium-low, keeping the mixture at a low simmer.
- Slowly add the cornstarch mixture while whisking constantly.
- Continue cooking and whisking until the mixture thickens, about 3 minutes. Separate the mixture equally between two bowls.
- In a microwave-safe bowl, melt the chocolate in 30-second intervals, stirring in between, until completely melted, about 1 1/2 to 2 minutes total. Add the melted chocolate to one of the bowls of coconut pudding mixture and stir well to combine.
- Transfer the chocolate pudding mixture to the cooled pie crust, spread evenly, and allow to set and cool, about 15 minutes.
- Once set and cooled, pour the remaining coconut pudding mixture on top of the chocolate coconut pudding and spread out evenly. Cover surface with plastic wrap to prevent a skin from forming and refrigerate for at least 2 hours, or overnight.
- When ready to serve, top with whipped cream and garnish with edible flowers, if using.
Nutrition Facts : Calories 649 kcal, Carbohydrate 57 g, Cholesterol 49 mg, Fiber 3 g, Protein 8 g, SaturatedFat 26 g, Sodium 301 mg, Sugar 26 g, Fat 47 g, UnsaturatedFat 0 g
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