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Miso Chocolate Fudge and Haupia Macaroon Pie

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!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
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