{Haupia Pie} Hawaii-Inspired Chocolate Coconut Cream Pie Recipe

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.

5 from 14 votes

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Prep Time 30

Cook Time 15

Resting Time 4

Total Time 4 45

Course Dessert

Cuisine Hawaii Local Food

Diet Vegetarian

Servings Servings

Calories 356 kcal

Equipment

Dry Measuring Cups And Spoons
Liquid Measuring Cups
Mini Food Processor
9.5-inch Pie Plate
Balloon Whisk
Medium Saucepan

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.

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Nutrition

Serving: 1gCalories: 356kcalCarbohydrates: 48gProtein: 3gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 23mgSodium: 377mgPotassium: 141mgFiber: 2gSugar: 29gVitamin A: 256IUVitamin C: 0.002mgCalcium: 21mgIron: 2mg

Keyword classic hawaiian food, Coconut Cream Pie, Hawaiian dessert