Haupia Pie Recipe
A traditional Hawaiian pie features a macadamia nut crust beneath layers of chocolate and coconut pudding, finished with whipped cream.
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Instructions
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Preheat the oven to 325 F and grease a 9 1/2-inch pie dish.
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Pulse toasted macadamia nuts in a food processor until coarsely ground, then add flour, sugars, and salt, pulsing until a fine meal forms.
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Add cold butter tablespoon by tablespoon, pulsing after each, then with the processor running low, add buttermilk and vanilla until a dough forms.
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Press the dough into the pie dish, prick with a fork, and freeze for 5 minutes. Bake for 25 to 30 minutes until lightly browned, then cool completely.
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Whisk cold water and cornstarch in a medium bowl until smooth.
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Combine coconut milk, milk, and sugar in a saucepot; bring to a boil over medium-high heat while whisking, then reduce to a low simmer.
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Slowly add the cornstarch mixture, whisking constantly until thickened, about 3 minutes. Divide the mixture evenly into two bowls.
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Melt chocolate in a microwave, then stir into one bowl of coconut pudding until combined.
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Spread the chocolate pudding evenly into the cooled pie crust and let it set for 15 minutes.
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Pour the remaining coconut pudding over the chocolate layer, spread evenly, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
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Before serving, top the pie with whipped cream.