Description
Hawaiian haupia pie marries silky coconut custard with a buttery graham cracker crust, creating a tropical dessert paradise. Creamy layers of traditional Hawaiian sweetness invite paradise seekers to savor each luxurious, cool bite.
Ingredients
Scale
Main Ingredients:
Flour
- 1.25 cups flour (standard) or 1.5 cups flour (American)
- ½ cup macadamia pieces
- 1 cup sugar
- 1 cup chocolate chips
- 1 can coconut cream (13.5–15 ounces)
- 1 cup whole milk
Binding and Thickening Ingredients:
- ½ teaspoon salt
- ½ cup cornstarch
- ½ cup cold and cubed butter
Liquid and Finishing Ingredients:
- 3–5 tablespoons ice water
- 2 teaspoons coconut extract
- 1 cup water
- 2 cups heavy cream
- ¼ cup sugar
- ¼–½ cup toasted coconut shavings
Instructions
- Crush macadamia nuts in a food processor until they reach a fine, sandy consistency.
- Add chilled butter cubes and flour to the nut mixture, pulsing until the texture resembles coarse crumbs.
- Drizzle ice water into the processor, continuing to pulse until the dough just begins to come together.
- Shape the dough into a compact disk, encase in plastic wrap, and refrigerate for 30-45 minutes to firm up.
- Preheat the oven to 350°F and roll out the chilled dough into a thin, even layer.
- Carefully transfer the dough to an 8-inch pie dish, trimming and crimping the edges neatly.
- Blind bake the crust for approximately 15 minutes until lightly golden, then set aside to cool.
- Prepare a cornstarch slurry by whisking cornstarch with water until completely smooth.
- In a heavy-bottomed saucepan, combine coconut cream, milk, and sugar, whisking constantly over medium heat.
- Bring the mixture to a gentle simmer, then stir in coconut extract and the prepared cornstarch slurry.
- Continue cooking, stirring frequently, until the filling thickens to a pudding-like consistency.
- Pour half of the coconut filling into the prepared crust, creating an even base layer.
- Mix melted chocolate into the remaining filling, creating a rich, marbled effect.
- Carefully spread the chocolate-infused filling over the first layer, smoothing with a spatula.
- Toast coconut shavings in the oven at 350°F for 5-7 minutes, watching carefully to prevent burning.
- Whip heavy cream with sugar until stiff, glossy peaks form.
- Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours.
- Before serving, generously top the pie with whipped cream and sprinkle with toasted coconut shavings.
Notes
- Prep ahead by chilling the pie crust dough for optimal texture and easier handling.
- Toast coconut shavings carefully to enhance their nutty flavor without burning.
- Use full-fat coconut cream for a richer, more luxurious pie filling consistency.
- Create a smooth chocolate layer by ensuring the cornstarch slurry is fully incorporated.
- Whip cream just before serving to maintain its light, airy peak structure.
- Chill the pie thoroughly to help layers set and intensify the flavor profile.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 8
- Calories: 490
- Sugar: 36 g
- Sodium: 150 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg