One of the most famous desserts on Oahu? The pies from Ted’s Bakery on Oahu’s North Shore. We’re partial to the Haupia Cream Pie and when we can’t have it IRL we make this {Haupia Pie} Hawaii-Inspired Chocolate Coconut Cream Pie recipe.
Why You’ll Love This Haupia Pie Recipe
Chocolate Haupia Pie combines the rich, indulgent flavor of chocolate with the creamy, tropical taste of coconut, all nestled within a crunchy chocolate cookie crust. This dessert is not just a treat; it’s a sensory escape to the tropics. Perfect for chocolate and coconut lovers alike, this pie offers a delightful balance of textures and flavors that will make it a standout at any gathering.
Recipe Ingredients
To create this decadent pie, you’ll need a few key components: For the cookie crumb crust, blend 8 tablespoons of unsalted butter with 2 cups of chocolate wafer cookie crumbs. For the black-bottom layer, melt 4 ounces of finely chopped bittersweet chocolate.
The haupia coconut custard requires 2 cans of coconut milk, 2/3 cup unrefined cane sugar, 1 tablespoon pure vanilla extract, 3/4 teaspoon kosher salt, and 1/3 cup cornstarch. Finally, for the whipped cream topping, whip up 1 cup of heavy cream with 2 tablespoons granulated sugar, 1 tablespoon aged rum (optional), and 1 teaspoon vanilla extract, then garnish with 1 cup of toasted coconut flakes.
How to Make This Recipe
Start by preparing the chocolate cookie crumb crust and freeze it to set. Next, create a black-bottom layer with melted chocolate spread over the crust. For the coconut custard, mix coconut milk, sugar, vanilla, and salt, and heat until boiling. Thicken with a cornstarch mixture, then pour into the crust and chill.
Once set, top with freshly whipped cream flavored with sugar, rum, and vanilla, and finish with a sprinkle of toasted coconut flakes.
What to Serve This Recipe With
This Chocolate Haupia Pie is rich and flavorful enough to stand alone as a stunning dessert. Serve it as the grand finale to a festive meal or a special treat at a summer barbecue.
Pair it with a cup of dark Kona coffee or a glass of aged rum on the rocks to enhance the deep chocolate and exotic coconut flavors. Whether for a special occasion or a sweet weekend indulgence, this pie promises to be a memorable treat that guests will request time and again.
More Pie Recipes To Try
Looking for even more pie recipes to try? Here are a few more traditional pies:
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{Haupia Pie} Hawaii-Inspired Chocolate Coconut Cream Pie Recipe
Equipment
Ingredients
For The Cookie Crumb Crust:
- 8 tablespoons (1 stick) unsalted butter
- 2 cups chocolate wafer cookie crumbs such as Nabisco Famous Chocolate Wafers (from an 8 ounce box)
For The Black-Bottom:
- 4 ounces bittersweet chocolate finely chopped
For The Haupia Coconut Custard:
- 2 (14 ounces) cans coconut milk (about 3 cups)
- 2/3 cup unrefined cane sugar
- 1 tablespoon pure vanilla extract
- 3/4 teaspoon kosher salt
- 1/3 cup cornstarch
For The Whipped Cream Topping:
- 1 cup chilled heavy cream
- 2 tablespoons granulated sugar
- 1 tablespoon aged rum (optional)
- 1 teaspoon pure vanilla extract
- 1 cup raw (unsweetened) coconut flakes toasted
Instructions
- Make The Cookie Crumb Crust: Melt the butter and stir together with cookie crumbs until the crumbs are thoroughly moistened. Transfer to a 9 1/2-inch pie plate and, using the back of a cup or measuring cup, press the mixture into the pan, evenly covering the bottom and sides of the pan. Set in freezer until set, at least 10 minutes. TIP: The crust can be made through this step up to two days ahead. Cover with plastic wrap and store in the freezer.
- Make The Chocolate Black Bottom: Meanwhile, melt the chocolate in a small bowl set over a small pan of simmering water, constantly stirring, until smooth. (Alternatively, place chocolate in a microwave-safe bowl and microwave at 15-second intervals, stirring between each interval, until melted.)
- Pour chocolate into the crust and, use the back of a spoon or a small spatula to quickly spread the chocolate over the crust in a thin layer. Return crust to the freezer to set up, at least 10 minutes.
- Make The Coconut Custard: Whisk together the coconut milk, 2/3 cup of sugar, 1 tablespoon of vanilla, and 3/4 teaspoon of salt in a medium saucepan and bring to a boil. Meanwhile, place the cornstarch in a separate small bowl, and gradually whisk in 1 to 2 tablespoons of cold water until the mixture is smooth.As soon as the coconut is scalded and just boils, immediately reduce heat to low, stir in the cornstarch mixture into the coconut milk mixture, and cook until it has thickened enough that it looks like yogurt, about one more minute. Pour the hot coconut custard into the pie crust and refrigerate until set and cooled for at least 4 hours or up to two days ahead.TIP: The pie can be made through this step up to two days ahead. Cover with plastic wrap and store in the refrigerator.
- Assemble The Pie: When the pie is thoroughly chilled, prepare the topping. Place cream in a large, clean bowl and whip with a clean whisk until it becomes fluffy and light, with soft peaks, about 3 minutes. Whisk in the remaining 2 tablespoons of sugar, rum, and 1 teaspoon of vanilla extract until the cream is just thick enough to hold onto the whisk.
- Serve The Pie: Spread whipped cream evenly over the top of the cooled pie, then sprinkle with toasted coconut flakes and serve. TIP: Can be made up to 2 days ahead of time and stored, covered with plastic wrap in the refrigerator. Top with toasted coconut just before serving.
