Haupia Chocolate Pie (Lighter Version) – a delicious recipe with pie shell, light coconut milk, cornstarch, water, semi-sweet chocolate chips, light whipped topping. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat your oven to 350u00b0F and bake the graham cracker crust for 10 minutes. Chill thoroughly before filling.
2
In a medium sauce pan heat the coconut milk.
3
In a bowl mix the water and cornstarch.
4
Bring the coconut milk to a boil, reduce to a simmer and add the cornstarch water mixture and whisk until thickened. Reserve 1/2 to mix with the melted chocolate.
5
In a small sauce pan melt your chocolate chips for 1 minute and then add 1/2 the coconut mixture.
6
Pour the chocolate coconut mixture into the cooled pie crust. Pour the other half of the coconut mixture on top.
7
Cover and refrigerate until totally chilled.
8
You can top the whole pie with whipped topping or just add a little on top of a cut piece.
9
Sprinkle with the ground cacao.
10
Bon Appetit!
423
kcal
Calories
17
g
Fat
59
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pie shell (I used an organic honey graham cracker shell for an 8-inch pie), 1 (14 ounce) can light coconut milk, 1/2 cup cornstarch, 1 cup water, and more.
Yes, Haupia Chocolate Pie (Lighter Version) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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