Haupia And Passion Fruit Pie Recipes

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.

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.

Steps:

• Preheat oven to 425 degrees F.
• PUMPKIN LAYER:.
• In a large bowl, combine pumpkin and eggs.
• Add sugar, salt, and spices.
• Stir in milk and 1 cup of the coconut.
• Pour into pie shell.
• Bake for 15 minutes; then lower heat to 350 degrees. Continue baking for another 40-45 more minutes or until filling is set.
• Let the pie cool.
• HAUPIA LAYER:.
• Prepare haupia pudding mix according to package directions.
• Cool slightly then pour over pumpkin layer.
• Chill until haupia is firm.
• Just before serving, spread whipped cream over pie.
• Sprinkle with the remaining 1/2 cup coconut.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bake crust for 15 minutes, or until golden brown. Set aside to cool.
• In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch. Continue stirring mixture over low heat until thickened, about 3 minutes.
• In a glass bowl, microwave chocolate chips for 1 minute or until melted. Divide the coconut pudding evenly into two bowls. Mix chocolate into one portion. Spread on the bottom of the pie crust. Pour the remaining portion of pudding on top of the chocolate and spread smooth. Refrigerate for about an hour.
• Whip cream with 1/4 cup sugar until stiff peaks form. Layer the cream on pie; if desired garnish with chocolate shavings.

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.