Haupia Macaroon Pie
Ingredients
Macaroon Crust
-
2
cups
shredded unsweetened coconut
-
1
large
egg white
-
2
tablespoons
honey
-
2
tablespoons
butter, melted
-
½
teaspoon
salt
Miso Chocolate Fudge
-
16
ounces
semi-sweet chocolate, chopped
-
1
ounce
sweetened condensed milk
-
1
tablespoon
white miso paste
-
2-3
tablespoons
heavy whipping cream
-
1
teaspoon
vanilla
-
½
teaspoon
salt
-
1
cup
roasted cashews, chopped (optional)
Haupia (Coconut Pudding)
-
2
cups
canned full-fat coconut milk
-
¼
cup
granulated sugar
-
1
vanilla bean
seeds removed
-
¼
teaspoon
salt
-
2
tablespoons
cornstarch
-
2
tablespoons
cold water
-
¼
cup
shredded coconut
-
2-3
cups
whipped cream
Caramelized Sesame Cacao Nibs
-
⅓
cup
raw sesame seeds
-
⅓
cup
cacao nibs
-
1
tablespoon
maple syrup
-
1
tablespoon
butter
Instructions
- Preheat the oven to 325°F and grease a pie plate.
- Combine the ingredients for the macaroon crust and press into the pie plate, then bake until golden.
- For the fudge, melt chocolate, condensed milk, miso, and cream in a pot, then stir in vanilla, salt, and cashews.
- Spread half of the fudge in the pie crust and refrigerate to set.
- For the haupia, heat coconut milk, sugar, vanilla, and salt, then whisk in cornstarch mixture until thickened.
- Spread the haupia over the fudge layer and chill until set.
- Top with whipped cream and sprinkle with caramelized sesame cacao nibs before serving.
Nutrition Facts (estimated)
Servings
6
Calories
1524
Total fat
100g
Total carbohydrates
130g
Total protein
16g
Sodium
200mg
Cholesterol
20mg
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