Haupia Pie Recipe

Prep: 20 mins

Cook: 38 mins

Cool and Chill: 2 hrs 30 mins

Total: 3 hrs 28 mins

Servings: 8 servings

Yield: 1 pie

Haupia pie is a very popular pie that was developed in Hawaii. There are many variations, but the most common is chocolate haupia pie. The pie takes the traditional haupia pudding—a simple coconut milk dessert—and adds chocolate and whipped cream, all in a delicious pie crust made from macadamia nuts.

This recipe is inspired by my friend Monika Devinny, who grew up on Kauai. She taught me all about the joys of Hawaiian cooking and is one of the best grill masters I know. As to the meaning, ‘hau’ means cool, signaling the cool and refreshing flavor of coconut, and ‘pia’ is the Hawaiian word for arrowroot, which is the ingredient traditionally used for thickening this pudding. This version uses easier-to-find cornstarch.

«The haupia pie was delicious and perfect for a special occasion! The shortbread-style macadamia nut crust was excellent, and provided a nice contrast with the sweet haupia filling. If you don’t have edible flowers, toasted coconut or shaved chocolate would make a beautiful garnish.» —Diana Rattray

A Note From Our Recipe Tester

Ingredients

For the Crust:

• Cooking spray, for greasing the pie dish

• 1 cup macadamia nuts, lightly toasted

• 1 1/2 cups all-purpose flour

• 1/4 cup granulated sugar

• 2 tablespoons light brown sugar

• 1 teaspoon salt

• 8 tablespoons unsalted butter, cubed and cold

• 2 tablespoons buttermilk

• 1/2 teaspoon vanilla extract

For the Filling:

• 1 cup cold water

• 1/2 cup cornstarch

• 1 (14-ounce) can coconut milk

• 1 cup milk

• 1 cup granulated sugar

• 1 cup semi-sweet chocolate chips

• 3 cups whipped cream, for serving

• Edible flowers, optional, for serving

Steps to Make It

Make the Crust

1. Gather the ingredients.

   

2. Preheat the oven to 325 F and grease a 9 1/2-inch pie dish with cooking spray.

   

3. To make the crust, add the toasted macadamia nuts to a food processor and pulse 4 to 5 times until coarsely ground.

   

4. Add the flour, sugar, brown sugar, and salt and pulse until the mixture becomes a fine meal, about 1 minute.

   

5. Add the cold butter 1 tablespoon at a time, pulsing after each addition.

   

6. With the food processor running on low, add the buttermilk and vanilla. Continue to mix until a dough forms, 1 to 2 minutes.

   

7. Press the mixture into the prepared pie dish, poke several times with a fork, and freeze for about 5 minutes. If using a glass pie plate, place on a baking sheet before putting in the oven. Bake until lightly browned, about 25 to 30 minutes. Let cool completely.

   

Make the Filling

1. Gather the ingredients.

   

2. To make the filling, add the cold water and cornstarch to a medium bowl and whisk well until smooth.

   

3. In a medium saucepot, add the coconut milk, milk, and sugar. Turn the burner to medium-high and whisk constantly until the mixture comes to a boil, about 3 to 4 minutes. Once boiling, bring the heat down to medium-low, keeping the mixture at a low simmer.

   

4. Slowly add the cornstarch mixture while whisking constantly.

   

5. Continue cooking and whisking until the mixture thickens, about 3 minutes. Separate the mixture equally between two bowls.

   

6. In a microwave-safe bowl, melt the chocolate in 30-second intervals, stirring in between, until completely melted, about 1 1/2 to 2 minutes total. Add the melted chocolate to one of the bowls of coconut pudding mixture and stir well to combine.

   

7. Transfer the chocolate pudding mixture to the cooled pie crust, spread evenly, and allow to set and cool, about 15 minutes.

   

8. Once set and cooled, pour the remaining coconut pudding mixture on top of the chocolate coconut pudding and spread out evenly. Cover surface with plastic wrap to prevent a skin from forming and refrigerate for at least 2 hours, or overnight.

   

9. When ready to serve, top with whipped cream and garnish with edible flowers, if using.

   

Tip

The coconut pudding mixture will weigh about 38 ounces. For uniform layers, weigh the mixture and divide it into two 18 to 19-ounce portions.

Recipe Variations

• Garnish the pie with toasted flaked or shaved coconut or chocolate curls.
• Add about 1 teaspoon of coconut extract or vanilla extract to the pudding mixture.

How to Store Haupia Pie

Cover leftover haupia pie and refrigerate for up to 3 days.

What pie plates are best for a well-baked crust?

Ceramic pie plates are attractive and work well, but they tend to insulate the crust slightly. Metal pans conduct heat better and clear glass cooks a crust faster and slightly darker. A glass pan also gives you a clear view of the bottom of the crust, making it easier to avoid a soggy bottom. If the crust is chilled in a glass plate before baking, place it on an unheated baking sheet before placing it in the oven to reduce the risk of the glass shattering.

Nutrition Facts
Servings: 8
Amount per serving
Calories	649
% Daily Value*
Total Fat 47g	60%
Saturated Fat 26g	129%
Cholesterol 49mg	16%
Sodium 301mg	13%
Total Carbohydrate 57g	21%
Dietary Fiber 3g	12%
Total Sugars 26g
Protein 8g
Vitamin C 1mg	4%
Calcium 106mg	8%
Iron 4mg	23%
Potassium 368mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.