Haupia Pie
Creamy coconut pudding meets rich chocolate in a buttery crust, finished with fluffy whipped cream and toasted coconut. A tropical Hawaiian-inspired favorite that’s perfect for make-ahead entertaining!
Servings: 8 Servings
Ingredients
Pie
- 1 unbaked pie crust (homemade or store-bought) OR a graham cracker crust
- 1 (14-ounce) can full-fat coconut milk
- 1 cup whole milk
- 1 cup (200g) granulated sugar
- 1 cup water
- ½ cup cornstarch
- 2 teaspoons coconut extract
- 1 ¼ cups semisweet chocolate chips
Topping
- 1 ½ cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon pure vanilla extract
- toasted coconut & shaved dark chocolate for garnish
Instructions
- Preheat the oven to 350℉ (177℃). Blind bake the crust until golden brown (15 minutes with pie weights followed by 15 minutes without weights).1 unbaked pie crust
- In a medium saucepan, whisk together the coconut milk, milk, and sugar. Whisk the water and cornstarch together in a separate bowl.1 (14-ounce) can full-fat coconut milk, 1 cup whole milk, 1 cup (200g) granulated sugar, 1 cup water, ½ cup cornstarch
- Bring the coconut mixture to a boil over medium-high heat, then reduce the heat to medium-low and whisk in the cornstarch mixture. Continue to cook over low heat for 2-3 minutes until thickened. Remove from heat and stir in the coconut extract.2 teaspoons coconut extract
- Meanwhile, in a medium microwave-safe bowl, heat the chocolate chips in 20-30 second bursts in the microwave, stirring between each burst, until melted (around 60 to 90 seconds). Add 1/2 of the coconut pudding mixture to the melted chocolate. Stir well until combined, then pour into the prepared pie crust and smooth into an even layer.1 ¼ cups semisweet chocolate chips
- Carefully spoon the remaining coconut pudding over the chocolate layer so the two layers remain distinct. Cover with plastic wrap and refrigerate for at least 4 hour until set.
- Before serving, combine the heavy cream, powdered sugar, and vanilla in a large bowl. Beat with an electric mixer until medium-stiff peaks form.1 ½ cups heavy cream, ¼ cup powdered sugar, 1 teaspoon pure vanilla extract
- Top with whipped cream. Garnish with chocolate shavings or toasted coconut.toasted coconut & shaved dark chocolate
Notes
Storage & Freezing
- Store: Cover and refrigerate up to 3 days. Best enjoyed within the first 1-2 days.
- Freeze: Freeze without whipped cream topping for up to 1 month. Thaw overnight in the fridge.
Nutrition
Calories: 577kcal | Carbohydrates: 64g | Protein: 5g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 56mg | Sodium: 116mg | Potassium: 272mg | Fiber: 3g | Sugar: 42g | Vitamin A: 720IU | Vitamin C: 0.3mg | Calcium: 90mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
