Yesterday Eric and I went to Pac Island Grill for dinner. We have been to a few Hawaiian restaurants in Washington and this one wins hands down. We’ve been going there since we first started dating. I brought my camera and meant to take pictures of everything and write a review, but the food’s so good you just dig in! I saved my favorite for last so I got a picture of it.
Ahi Poke! (Pronounce Poke-ay) This was a staple for me in Hawaii. In fact if I was really craving it, I’d drive all the way to the North shore for some amazing poke. I love shoyu poke, so I just added some shoyu to this and let it soak it up. Delicious. Yes, it is raw tuna, and it is amazing. The first year we were eating there, they didn’t have poke, we’re so excited they added it. Everytime we go, I wait to hear the magic words (we have poke!).
Now the next thing I’m waiting for them to add, is chocolate haupia pie (they just have regular haupia pie). So since I couldn’t buy it anywhere, I made my own! This recipe is from the Star Bulletin. I made my own pie crust from scratch this time, but you can use a frozen crust, or even those pre made graham cracker or shortbread crusts. I also used mini chocolate chips because I didn’t have any big chocolate to shave.
Chocolate Haupia Pie
1 9-inch prepared pie crust
7 ounces semi-sweet chocolate
1-1/2 cups heavy whipping cream
1/4 cup sugar
Shaved chocolate, for garnish
>> Haupia:
1 can coconut milk
1 cup milk
1 cup sugar
1/2 cup cornstarch
1 cup water
Preheat oven to 350 degrees. Bake crust until golden, 15 to 20 minutes.
Meanwhile, make haupia: Whisk coconut milk, milk and sugar together in a small saucepan. In a separate bowl, dissolve cornstarch in water. Bring coconut milk mixture to a boil, then reduce to a simmer and whisk in cornstarch mixture, whisking until thickened.
Microwave chocolate pieces on high 1 minute; stir to melt completely. Pour half the haupia into a bowl. Mix remaining haupia with melted chocolate and pour over the bottom of the baked pie crust. Layer white haupia over the top. Cool pie at least 1 hour in refrigerator.
Whip cream with 1/4 cup sugar until still peaks form. Garnish pie with whipped cream and shaved chocolate. Chill another hour. Serves 6 to 8.