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5 from 1 vote

Chocolate Haupia Pie Recipe

Chocolate Haupia Pie is a creamy Hawaiian dessert made with a flaky pie crust, rich chocolate coconut pudding, a smooth haupia layer, and whipped cream. It’s cool, coconutty, chocolatey, and perfect for making ahead.
Prep Time20 minutes
Cook Time20 minutes
Chilling time4 hours
Total Time4 hours 40 minutes
Course: Dessert
Cuisine: American, hawaiian
Servings: 12
Author: Kellie
Cost: $10

Equipment

  • pie plate
  • saucepan
  • whisk
  • measuring cup
  • measuring spoons

Ingredients

  • 9 inch pie crust baked and cooled
  • 14 ounce can full-fat coconut milk
  • 3/4 cup granulated sugar
  • 1 cup whole milk
  • 1/2 cup cornstarch
  • 1 cup water
  • 8 ounces semi-sweet chocolate chips or chopped semi-sweet chocolate
  • 2 cups whipped cream
  • Toasted coconut flakes optional

Instructions

  • Preheat oven to 350°F.
  • Bake the pie crust for 10 minutes, or until golden brown. Cool completely.
  • In a saucepan over medium heat, whisk together the coconut milk, whole milk, and sugar until hot and the sugar is dissolved.
  • In a separate bowl, whisk together the cornstarch and water until smooth.
  • Bring the coconut mixture to a gentle boil, then reduce the heat to low.
  • Slowly whisk in the cornstarch mixture.
  • Continue whisking over low heat until the mixture is thick like pudding and leaves faint tracks from the whisk.
  • Divide the haupia mixture in half.
  • Melt the chocolate until smooth. Stir the melted chocolate into one half of the haupia mixture.
  • Pour the chocolate haupia mixture into the cooled pie crust and smooth the top.
  • Carefully spoon or slowly pour the remaining plain haupia mixture over the chocolate layer. Smooth the top.
  • Refrigerate for at least 4 hours, or overnight, until fully set.
  • Top with whipped cream and toasted coconut flakes before serving, if desired.

Notes

  • For best results, chill the pie overnight before slicing. The haupia filling should be thick like pudding before it is poured into the crust.
  • Store leftovers covered in the refrigerator for up to 3 days. Add whipped cream just before serving or the day you plan to serve the pie.
  • To freeze, wrap the pie without whipped cream and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
  • Do not use light coconut milk. Full-fat coconut milk helps the pie set properly.

Nutrition

Calories: 966kcal | Carbohydrates: 103g | Protein: 12g | Fat: 56g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 630mg | Potassium: 371mg | Fiber: 5g | Sugar: 21g | Vitamin A: 112IU | Vitamin C: 0.3mg | Calcium: 82mg | Iron: 6mg