Miso Chocolate Fudge and Haupia Macaroon Pie

Whenever I think about dessert, the heavenly Miso Chocolate Fudge and Haupia Macaroon Pie comes to mind. This pie is a perfect blend of textures and flavors that warms the heart and satisfies the sweet tooth. I still remember the first time I made it — I was trying to impress some friends at a gathering, and I wanted to bring something unique to the table. The combination of rich chocolate fudge and creamy haupia, paired with a delightful coconut macaroon crust, was a hit. As the pie chilled in the fridge, I could barely contain my excitement. I knew I was onto something special. Each bite is a journey of creamy, chocolatey bliss, with the subtle hint of miso elevating the flavor profile beyond your typical dessert.

What to Buy for Miso Chocolate Fudge and Haupia Macaroon Pie

Creating the Miso Chocolate Fudge and Haupia Macaroon Pie begins with choosing quality ingredients that work in harmony to create a delightful dessert. The core players in this recipe are the unsweetened coconut, rich chocolate, and creamy coconut milk, which all contribute to the wonderful flavors and textures. When combined thoughtfully, these ingredients produce a dessert that’s not only delicious but also memorable.

• 2 cups shredded unsweetened coconut: The star ingredient that forms the crunchy base, giving the pie its unique texture and flavor.
• 1 egg white: This helps bind the coconut together for the macaroon crust, ensuring it holds its shape while baking.
• 2 tablespoons honey: Adds a touch of natural sweetness to the crust.
• 2 tablespoons butter, melted: This enriches the crust, contributing to its flavor and texture.
• 1/2 teaspoon salt: Balances the sweetness of the pie and enhances the flavors.
• 16 ounces semi-sweet chocolate, chopped: The rich element that forms the fudge layer, providing depth and sweetness.
• 1 ounce can sweetened condensed milk: Adds creaminess and sweetness to the fudge.
• 1 tablespoon white miso paste: The secret ingredient that enhances the fudge’s flavor, adding depth and umami notes.
• 2-3 tablespoons heavy whipping cream: This creates a luscious texture in the fudge.
• 1 teaspoon vanilla: Enhances the overall flavor of the fudge.
• 1/2 teaspoon salt: Again, enhances the flavor profiles.
• 1 cup roasted cashews, chopped (optional): For a delightful crunch and nutty flavor, adding a lovely contrast to the smooth fudge.
• 2 cups canned full-fat coconut milk: The base for the haupia, providing creaminess and coconut flavor.
• 1/4 cup granulated sugar: Sweetens the haupia, balancing the flavors.
• 1 vanilla bean, seeds removed: Adds aromatics and flavor to the haupia.
• 1/4 teaspoon salt: Balances the sweetness of the haupia.
• 2 tablespoons cornstarch + 2 tablespoons cold water: This thickens the haupia, giving it a creamy consistency.
• 1/4 cup shredded coconut, sweetened or unsweetened: For an additional textural element in the haupia.
• 2-3 cups whipped cream (about 1 1/2 cups whipping cream whipped with 1 tablespoon powdered sugar): For topping, providing a light, airy finish to the pie.
• 1/3 cup raw sesame seeds: For caramelizing and sprinkling on top for added crunch.
• 1/3 cup cacao nibs: Adds a rich chocolatey bite when sprinkled on top.
• 1 tablespoon maple syrup: Enhances the sweetness of the topping.
• 1 tablespoon butter: For toasting the sesame seeds and cacao nibs.

How to Cook Miso Chocolate Fudge and Haupia Macaroon Pie

Making the Miso Chocolate Fudge and Haupia Macaroon Pie is an enjoyable process that allows you to get creative while following a few simple steps. Let’s walk through the steps together, ensuring you achieve the perfect pie.

1. Preheat your oven to 325 degrees F. This ensures that your macaroon crust will bake evenly and come out golden brown. Grease an 8-9 inch pie plate to prevent sticking.

2. In a bowl, combine the shredded coconut, egg white, honey, butter, and salt. Mix until the coconut is well moistened. This step is essential for creating a cohesive crust that holds together when baked.

3. Press the mixture into the prepared pie plate in an even layer. Make sure to press it down firmly, as this will help it hold its shape while baking.

4. Bake in the middle of the oven for 15 to 20 minutes, or until the edges are golden brown and the bottom is light brown. Keep an eye on it to prevent burning. Once done, remove it from the oven and let it cool.

5. While the crust cools, make the fudge. In a medium sauce pot, heat the chocolate, condensed milk, miso, and cream over low heat until melted and smooth. Stir occasionally to prevent anything from sticking to the bottom.

6. Once melted, remove from heat and stir in the vanilla, salt, and chopped cashews (if using). The mixture will be thick, so stir slowly until everything is well combined.

7. Spread about half of the fudge into the pie plate, creating a layer about an inch thick. The remaining fudge can be spread into a greased baking dish for snacking later.

8. Place the pie in the fridge to set while you prepare the haupia. In another medium sauce pot, combine the coconut milk, sugar, vanilla bean (both pod and seeds), and salt. Stir over medium heat until the sugar and salt dissolve.

9. In a small bowl, gradually whisk the cold water into the cornstarch until smooth. Reduce the heat to low and whisk this mixture into the coconut mixture. Allow it to reduce and thicken until it resembles yogurt consistency.

10. Stir in the shredded coconut. Allow the haupia to cool slightly, then spread it evenly over the fudge layer in the pie. It should come up to the edge of the pie.

11. Place the pie back in the fridge until well chilled, about 1 to 2 hours. This chilling time helps all the layers to set nicely.

12. When ready to serve, add the whipped cream on top. You can either serve it immediately or place it back in the fridge until you’re ready to enjoy.

13. Just before serving, sprinkle the pie with the caramelized sesame and cacao nibs. To caramelize, add the sesame seeds, cacao nibs, maple syrup, and butter to a skillet over medium heat. Cook while stirring often until the butter melts and seeds are toasted, about 5 minutes.

14. Remove from heat and scoop the mixture onto a parchment lined baking sheet. Allow to cool before adding it to the pie. Finally, slice and enjoy!

Variations to Try

If you’re feeling adventurous, there are many ways to customize the Miso Chocolate Fudge and Haupia Macaroon Pie. Here are some variations to inspire your creativity:

• Add Spices: Incorporate earthy spices like cardamom or cinnamon into the fudge for an extra flavor kick.
• Fruit Addition: Layer some fresh berries between the fudge and haupia for a refreshing contrast.
• Nut Butter Swirl: Swirl in some peanut butter or almond butter into the fudge mixture for added richness.
• Chocolate Variations: Use dark chocolate or even white chocolate for a completely different flavor profile.
• Chill Time: For a softer pie, reduce the chilling time in the fridge. The texture will be more mousse-like.
• Garnish Options: Instead of sesame and cacao nibs, try topping with pistachios or toasted coconut flakes.
• Serving Style: Serve the pie alongside a scoop of vanilla ice cream to enhance the dessert experience.

Accompaniments for Miso Chocolate Fudge and Haupia Macaroon Pie

When it comes to serving the Miso Chocolate Fudge and Haupia Macaroon Pie, the options are plentiful. Here are some ideas to elevate your dessert experience:

• Ice Cream: A scoop of vanilla or coconut ice cream pairs beautifully with the rich flavors of the pie.
• Fresh Fruit: Serve with a side of fresh berries or mango slices to bring a refreshing contrast.
• Whipped Topping: Consider a dollop of whipped cream or coconut whipped cream for added creaminess.
• Garnish: Top with toasted coconut flakes or chopped nuts for an extra crunch.
• Nutty Side: Serve with a plate of roasted nuts or a nut mix to complement the dessert’s sweetness.
• Seasonal Additions: During special occasions, consider adding a festive touch with holiday-themed sprinkles or edible flowers.
• After Dinner Beverage: Pair with a cup of coffee or tea to enhance the dessert experience.

FAQ

Conclusion

The Miso Chocolate Fudge and Haupia Macaroon Pie is a truly special dessert that combines rich chocolate flavors with creamy coconut goodness. It’s perfect for impressing your guests or simply treating yourself on a quiet evening. I encourage you to try making this pie; it’s easier than you might think, and the results are absolutely worth it. So go ahead, gather your ingredients, and whip up this delicious treat tonight!

Miso Chocolate Fudge and Haupia Macaroon Pie

The perfect dessert for any occasion, this Miso Chocolate Fudge and Haupia Macaroon Pie features a rich chocolate fudge layer atop a creamy haupia and sweet coconut crust. Indulge in this easy-to-make pie that brings the flavors of Hawaii right to your kitchen. It’s a delightful treat that everyone will love!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Desserts

Cuisine Hawaiian

Servings 6 servings

Calories 350 kcal

Equipment

• Wooden Spoon
• Mixing Bowl
• Skillet
• Chef's Knife
• Whisk
• Baking Sheet
• Oven

Ingredients

  

• 2 cups Shredded Unsweetened Coconut
• 1 Egg White
• 2 tablespoons Honey
• 2 tablespoons Butter melted
• 1/2 teaspoon Salt
• 16 ounces Semi-Sweet Chocolate chopped
• 1 ounce Sweetened Condensed Milk not evaporated
• 1 tablespoon White Miso Paste
• 2-3 tablespoons Heavy Whipping Cream
• 1 teaspoon Vanilla
• 1/2 teaspoon Salt
• 1 cup Roasted Cashews chopped (optional)
• 2 cups Canned Full-Fat Coconut Milk about 1 1/2 cans
• 1/4 cup Granulated Sugar
• 1 Vanilla Bean seeds removed
• 1/4 teaspoon Salt
• 2 tablespoons Cornstarch
• 2 tablespoons Cold Water
• 1/4 cup Shredded Coconut sweetened or unsweetened
• 2-3 cups Whipped Cream about 1 1/2 cups whipped with 1 tablespoon powdered sugar
• 1/3 cup Raw Sesame Seeds
• 1/3 cup Cacao Nibs
• 1 tablespoon Maple Syrup
• 1 tablespoon Butter

Instructions

 

• Preheat your oven to 325 degrees F. This ensures that your macaroon crust will bake evenly and come out golden brown. Grease an 8-9 inch pie plate to prevent sticking.
• In a bowl, combine the shredded coconut, egg white, honey, butter, and salt. Mix until the coconut is well moistened. This step is essential for creating a cohesive crust that holds together when baked.
• Press the mixture into the prepared pie plate in an even layer. Make sure to press it down firmly, as this will help it hold its shape while baking.
• Bake in the middle of the oven for 15 to 20 minutes, or until the edges are golden brown and the bottom is light brown. Keep an eye on it to prevent burning. Once done, remove it from the oven and let it cool.
• While the crust cools, make the fudge. In a medium sauce pot, heat the chocolate, condensed milk, miso, and cream over low heat until melted and smooth. Stir occasionally to prevent anything from sticking to the bottom.
• Once melted, remove from heat and stir in the vanilla, salt, and chopped cashews (if using). The mixture will be thick, so stir slowly until everything is well combined.
• Spread about half of the fudge into the pie plate, creating a layer about an inch thick. The remaining fudge can be spread into a greased baking dish for snacking later.
• Place the pie in the fridge to set while you prepare the haupia. In another medium sauce pot, combine the coconut milk, sugar, vanilla bean (both pod and seeds), and salt. Stir over medium heat until the sugar and salt dissolve.
• In a small bowl, gradually whisk the cold water into the cornstarch until smooth. Reduce the heat to low and whisk this mixture into the coconut mixture. Allow it to reduce and thicken until it resembles yogurt consistency.
• Stir in the shredded coconut. Allow the haupia to cool slightly, then spread it evenly over the fudge layer in the pie. It should come up to the edge of the pie.
• Place the pie back in the fridge until well chilled, about 1 to 2 hours. This chilling time helps all the layers to set nicely.
• When ready to serve, add the whipped cream on top. You can either serve it immediately or place it back in the fridge until you’re ready to enjoy.
• Just before serving, sprinkle the pie with the caramelized sesame and cacao nibs. To caramelize, add the sesame seeds, cacao nibs, maple syrup, and butter to a skillet over medium heat. Cook while stirring often until the butter melts and seeds are toasted, about 5 minutes.
• Remove from heat and scoop the mixture onto a parchment lined baking sheet. Allow to cool before adding it to the pie. Finally, slice and enjoy!

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the pie for up to 2 months. Just ensure it's well wrapped to prevent freezer burn.
• Pairing: This pie pairs wonderfully with a tropical fruit salad or a scoop of ice cream.
• Customization: Feel free to adjust the sweetness or add flavors to the haupia to suit your taste.
• Coconut Milk: Using full-fat coconut milk will yield a creamier haupia.

Keyword chocolate dessert, Coconut Fudge, Haupia Macaroon Pie, Miso Chocolate Fudge