The chocolate haupia pie is the one on the left…the white one. A week later.

Ingredients

• 9″ pie crust, baked and cooled (normally, I’d bake my own, but it was nice that I didn’t have to)
• 14 oz. can of coconut milk (you can use “light”)
• 1 cup sugar
• 1 cup whole milk
• 1/2 cup cornstarch
• 1 cup water
• 7 oz. semi-sweet chocolate chips
• 1 1/2 cups heavy whipping cream
• 1/4 cup sugar

In a heavy saucepan, combine coconut milk, sugar, and whole milk using a wire whisk. Cook this mixture over medium heat until boiling, stirring constantly.

Combine cornstarch and water in a small bowl. Add slowly to coconut milk mixture. Simmer until thick.

Put semi-sweet chips in a heat proof bowl. Pour half of thickened coconut milk mixture over chocolate chips. Combine until chips are completed melted and the mixture is smooth.

Pour chocolate mixture in bottom of shell and spread. Spoon reserved coconut mixture over chocolate layer and spread.

Refrigerate at least one hour, but best to do refrigerate overnight.

Whip cream and 1/4 cup of sugar. Layer whipped cream on top and serve.

The lemon truffle pie is the one on the right…the other one is delicious, too. I’ll post the recipe and pictures soon.

I made this today for Katie’s baby shower (and again tonight for a work thing manana) and people asked me to post the recipe. It was originally posted here, but I found it here. I first made it for Easter. Since then, I have made it two more times and learned a few things. I have included some tips in italics.

Ingredients

• 9″ pie crust, baked and cooled (normally, I’d bake my own, but it was nice that I didn’t have to)
• 1 cup sugar
• 1/4 cup cornstarch (this was originally 2 Tbsp. cornstarch and 2 Tbsp. flour, but it just didn’t set up for me)
• 1 cup water
• 2 egg yolks
• 1 Tbsp. butter
• 1/3 cup lemon juice
• 1-1/2 cups white chocolate chips
• 8 oz. pkg. cream cheese, softened

*Before you get started here is my suggestion, get the egg yolks, lemon juice, white chocolate, and cream cheese ready in SEPARATE bowls. Once you start cooking stuff, it moves pretty fast and you don’t have time to be squeezing lemons, etc.

Beat egg yolks in a small bowl. Combine sugar, cornstarch (and, if following original, flour) in a heavy saucepan. Using a wire whisk, stir in water until smooth. Cook this mixture over medium heat until boiling, stirring constantly.

Cook and stir for 2 minutes. Stir about 1/4 cup of cooked mixture into egg yolks and blend. (This is called tempering). Return egg yolk mixture to saucepan and cook 2 more minutes, stirring constantly. Remove from heat and stir in butter (in case you were wondering, the butter is what gives the filling a gloss of sorts) and lemon juice.

Transfer 1/2 cup of the cooked lemon filling to a small bowl with the white chocolate chips. Set rest of lemon filling aside. Microwave the chip mixture on low 1-2 minutes (1 minute is plenty) or until chips are melted, stirring until smooth. Beat cream cheese and add white chocolate chip-lemon filling mixture. Mix until smooth.

Spread over cooled crust (it is highly possible that you will have too much of the cream cheese mixture…don’t worry, it makes the best fruit dip you have every tasted). Spoon lemon mixture over the cream cheese layer. Refrigerate 4 hours to set.

Or…Tarte aux Pommes a l’Alsacienne

When I lived in Europe as a missionary, another missionary and I were visiting a family that belonged to our church. As we sat and visited, Soeur Perrier threw together (and baked) this amazing tart. As Sunday was going to be my holiday dinner with my friends, but it was also Sarah’s birthday, I had planned on making a red velvet cake (birthday cake for Sarah)…but to no avail. Harmon’s was all out of red velvet mix and, while I do love baking from scratch, I have yet to find a recipe that is as good as Duncan Hines box mix.

I had a dilemma. It was 1 am Saturday night (Sunday morning…whatever). I love Sarah dearly, but I had no desire to spend more time out in the snowy streets, driving to another store, at 1 in the morning. What’s a girl to do? Well, I decided that, since dinner was a traditional Swiss meal (December 9th is both Sarah’s birthday and Raclette Day), I would bake a delicious tarte aux pommes to go with it. I had a rough idea of what ingredients I needed, added them to my cart full of potatoes and cheese, and headed home.

I’m sure many of you have had an apple tart. It’s pretty basic. Pastry, apples, some sugar, maybe butter and glaze (usually strained apricot jam). But this is a little different. So, without further ado…here’s the recipe.

Basic dough (because there is quite a bit more sugar in this recipe, I didn’t use a sugared shell)

• 1 1/4 c. flour
• 1 Tbsp. sugar
• 1/4 tsp salt
• 1/2 c. cold, unsalted butter
• 3 Tbsp ice water

Stir together dry ingredients. Cut in butter – use a pastry cutter for a truly flaky crust. Add water until the dough just pulls together. Do not chill. Roll out in a 13 inch circle for a 10 inch tart pan (the dough should be about 1/8 inch thick). Fork the bottom of the shell (this allows air and steam to escape without destroying your tart).Filling

• 2 lbs of apples (I used about 6 large Jonagold apples)
• 2 eggs
• 1/4 c. sugar (plus a little for sprinkling)
• 1 tsp vanilla
• 1 c. heavy cream

Preheat oven to 375 F with rack in lower 1/3 of oven. Peel, core and slice the apples. Place apples in the tart shell in some kind of layered pattern. Sprinkle with sugar. Bake for 30 minutes (until apples are tender and barely golden).While baking, combine eggs and sugar. Mix until light yellow. Add vanilla and cream. Stir to combine.
When apples are tender, remove tart and pour custard mixture over apples. Return to oven and bake another 10 – 15 minutes, until custard is set. Serve warm or chilled.