Forget any recipe you know and try this Perfect Pumpkin Pie Recipe, family love in thanksgiving
Pumpkin Pie is the best Holliday Recipe and iconic flavor of the Fall. This recipe will show you how to make the best and perfect Homemade Pumpkin Pie, and share with people you love on the Thanksgiving.
Pumpkin pie filling is made from scratch and we use the canned pumpkin puree with our add on spices that you will fall in low with. Make sure when you buy the canned pumpkin puree with no flavor as some labeled as pumpkin pie filling which will be spiced already.
Pie Crust Ingredients:
This will make enough dough for 9-10 inch pie
1 1/4 cup Flour
1 tsp granulated Sugar
1/4 tsp Salt
1 stick COLD unsalted Butter (diced into cubes)
4-5 Tbsp iced Water
Pumpkin Pie Filling Ingredients:
1 canned Unflavored Puree Pumpkin (15 ounce)
1 can sweetened condensed Milk (14 ounce)
1 large whole Egg
3 Egg yolk
1 tsp ground Cinnamon
1/2 tsp ground Ginger
1/2 tsp fine Salt
1/8 tsp ground cardamom
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Haupia Pie - Pineapple Top Hawaii
Looking for a quick dessert that reminds you of a time back in Hawaii? Sweet coconut, creamy goodness and a crunchy salty ending?!? Lol! Try this pie out! Haupia creamcheese pie, a 6 ingredient pie that will be whipped up and ready the next time you get invited to a potluck or dinner. Mahalo for watching and don’t forget to like and subscribe! Mahalo Nui! #pineappletophawaii #hawaii #haupia #coconut #pie #ono
Recipe:
-1 8 oz container cool whip or (2cups heavy whipping cream)
-3 Tbs sugar
1 8 oz block creamcheese
1 NOH Haupia packet
1 cup water
1 pre-made graham crust
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How to Make Chocolate Haupia Pie - Similar to Sunset's Ted's Bakery - Recipe
Make your very own Chocolate Haupia Pie that comes close to Ted’s Bakery own pie. Chocolate Haupia Pie is made of coconut and has been a beloved dessert to the islands. It’s great to bring to a holiday gathering or if you want to indulge in it yourself. #chocolatehaupiapie #haupia #pie
Ingredients:
Graham Cracker Crust:
1 1/2 cup grounded graham crackers
1/3 cup sugar
6 tbsp melted butter
1/2 tsp cinnamon
Haupia Pie:
1 cup milk
1 can (14 oz) coconut milk
1 cup sugar
1 cup water
1/2 cup cornstarch
1 1/4 cup semi sweet chocolate chips
Whipped Cream:
1 1/2 cup heavy cream
1/4 cup sugar
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Have you ever tried Haupia? #shorts
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Chocolate Haupia Pie
Haupia is a traditional Hawaiian dessert that is basically like a coconut-y pudding-y jello-y… Okay, it’s technically a pudding, since it’s thickened with cornstarch, but it is thickened to the point that you can cut it into squares and pick it up and eat it. Now, chocolate haupia pie is taking haupia, adding some chocolate, and putting it in a pie. Did I need to explain that, or did the name give it away?!
Find the full recipe here!
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Tastemade Triple Layer Chocolate Haupia Bars inspired by the
INGREDIENTS:
1 cup butter, softened
½ cup sugar
1 cup all-purpose flour
⅓ cup coconut flour
½ tsp salt
½ cup shredded unsweetened flaked coconut, toasted
1 cup whole milk
14 oz coconut milk
1 cup granulated sugar
1 cup water
½ cup cornstarch
1 Tbsp coconut extract
1 cup dark chocolate (60% cacao), chopped
2 Tbsp water
1 ½ cups heavy cream
¼ cup granulated sugar
1 vanilla bean, split and scraped
Toasted coconut flakes for garnish
Chocolate shavings for garnish
STEPS:
1. Preheat oven to 325ºF, and prepare a 9x9 baking pan with parchment paper, making sure that at least 2 inches of parchment hangs over each side.
2. Prepare coconut shortbread by whipping softened butter and sugar until smooth. Add in all-purpose flour, coconut flour, salt, and unsweetened coconut until dough ball forms.
3. Press into prepared 9x9 baking dish, and prick with a fork to prevent puffing. Bake for 25–30 minutes until a toothpick comes out clean and cookie is lightly golden.
4. Prepare filling by bringing whole milk, coconut milk, and sugar to a boil. In another bowl, whisk together water and cornstarch. Whisk into coconut milk mixture, bring to a boil and reduce heat to a simmer, cooking for a minute until mixture begins to thicken. Remove from heat and stir in coconut extract.
Place dark chocolate in a heatproof bowl and pour half of the hot coconut mixture over (about 2 cups).
5. Allow to sit for 5 minutes until chocolate begins to melt. Add in two tablespoons of water and whisk until smooth.
6. Pour chocolate/coconut mixture into baked shortbread cookie and use an offset spatula to smooth. Top with coconut mixture, and refrigerate until cool (about an hour).
7. Whip heavy cream, granulated sugar, and vanilla bean until soft peaks form. Spread over cooled layers, and top with toasted coconut and chocolate shavings. Place back in fridge until firm, 1 more hour.
Using the parchment paper, lift out shortbread and slice into bars for serving