Classic Haupia Pie

Have a taste of Hawaii with this Haupia Pie that features a creamy chocolate coconut pudding filling nestled in a crisp, golden crust, topped with a fluffy cloud of vanilla whipped cream and a sprinkle of toasted coconut. One bite gives you that perfect balance of bright tropical sweetness and rich chocolate!

We have been so lucky to visit the Hawaiian islands a few times as a family and fell in love with haupia. It is a flavor rooted in Polynesian traditions where islanders thickened fresh coconut milk with arrowroot.

This haupia pie is a chocolate version that was created at Ted’s Bakery on Oahu’s North Shore in the early ’90s. The owner layered leftover haupia with chocolate filling and accidentally created an instant classic that you’ll find today at backyard luaus, family celebrations, and everywhere in between. I had to recreate it for Hawaii as part of my American Eats series!

The magic of this Haupia Pie is in that dreamy contrast of silky coconut pudding layered over rich, fudgy chocolate, all tucked into a buttery crust. Every bite reminds me of my favorite Hawaiian dessert!

For more recipes like this, check out my Coconut Cream Pie, Chocolate Cream Pie, Easy Coconut Custard Pie, and Arkansas Possum Pie!

Why this is your new favorite pie!

It nails that perfect balance of silky coconut and rich chocolate flavor we all know and love.
It’s wonderfully make-ahead friendly so it’s perfect for parties or potlucks.
Easy to make, using simple ingredients, it’s great for beginner bakers since there is no top crust to fret about!

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

Unbaked Pie Crust – This forms the perfect flaky base for all those creamy layers. You can use a homemade crust or store-bought pie crust, or go with a graham cracker crust if you want something quicker with a nice crunch.
Full-Fat Coconut Milk – This is non-negotiable for that rich, true coconut flavor and the right creamy texture. Light coconut milk just won’t work the same way as it makes the pudding too thin and it won’t set up properly.
Whole Milk – It helps balance the coconut milk and keeps the pudding nice and smooth. Whole milk is my preference, but 2% will do in a pinch.
Granulated Sugar – Sweetens the coconut pudding perfectly and contributes to that smooth, sliceable consistency.
Cornstarch – This is the essential thickener that turns the mixture into a creamy, sliceable pudding.
Coconut Extract – Gives the pudding that bright, authentic coconut boost I love. Pure coconut extract is definitely the best choice.
Semisweet Chocolate Chips – These create the rich, fudgy chocolate layer that contrasts so nicely with the coconut pudding. Dark chocolate chips work great too if you like a more intense flavor.
Heavy Cream – This whips up into a light, fluffy topping that balances all the richer layers below.
Powdered Sugar – Sweetens the whipped cream and helps it hold its shape nicely.
Pure Vanilla Extract – Adds that lovely warm flavor to the whipped cream topping.
Topping – Use toasted coconut and shaved dark chocolate as a garnish to add a little crunch and make the pie look as good as it tastes.

Ingredients for making haupia pie on a white marble surface.

How to Make Haupia Pie

Preheat oven. Set your oven to 350°F and blind bake the pie crust until golden, about 15 minutes with pie weights followed by 15 minutes without.
Whisk base. In a medium saucepan, whisk together full-fat coconut milk, whole milk, and sugar. In a separate bowl, whisk water and cornstarch until smooth.
Thicken pudding. Bring the coconut mixture to a boil over medium-high heat, then reduce to medium-low. Whisk in the cornstarch slurry and cook on low for 2-3 minutes until nicely thickened. Remove from heat and stir in coconut extract.

A pie crust filled with pie weights to blind bake it in the oven.

Melt chocolate. While the pudding cooks, microwave the semisweet chocolate chips in 20-30 second bursts, stirring between each, until fully melted. Stir half the coconut pudding into the melted chocolate until smooth.

Melted chocolate in a glass bowl with a spatula.

Stirring coconut pudding mixture into melted chocolate.

Layer filling. Spread the chocolate-coconut mixture evenly into the baked crust. Carefully spoon the remaining coconut pudding over the top, keeping the two layers distinct.
Chill pie. Cover with plastic wrap and refrigerate for at least 4 hours until fully set.
Finish and serve. Whip the heavy cream with powdered sugar and vanilla until soft peaks form, then spread over the chilled pie. Garnish with toasted coconut and shaved dark chocolate.

A layer of coconut filling on top of a pie.

A haupia pie decorated with chocolate shavings and toasted coconut.

Recipe FAQ’s

Why didn’t my pie set properly or hold its shape when sliced?

The most common culprit is not cooking the pudding mixture long enough on low heat after adding the cornstarch slurry. It needs those full 2-3 minutes of gentle bubbling to fully activate and set up firm like traditional haupia.

How should I store leftover Haupia Pie?

Cover leftovers tightly and store in the refrigerator for up to 3 days. The whipped cream topping is at its best the first day, but the pie still tastes wonderful after that.

Tips for Success

Whisk the cornstarch slurry really well before adding it to the hot coconut mixture, and keep stirring constantly while it cooks those last 2-3 minutes on low heat so you avoid any lumps.
When layering the chocolate and coconut puddings, work gently and don’t rush. A slow, careful spooning keeps those two beautiful layers distinct instead of swirling together.
Chill the pie for the full 4 hours (or longer) before slicing. It needs that time to firm up so you get nice clean slices that hold their shape.
Make the whipped cream topping right before serving for the lightest, fluffiest texture, and toast your coconut garnish ahead of time so it stays crisp and golden.