Chocolate Haupia Pie is a true Hawaiian favorite! Made with flaky pie crust, rich and creamy haupia (coconut) and chocolate layers, and sweet whipped cream, the luscious pie is a coconut lover’s dream.
I was first introduced to chocolate haupia pie from Ted’s Bakery in Oahu. And it was love at first bite. There’s nothing quite like eating a mouthwatering pie – made up of flaky pie crust, two layers of luscious coconut and chocolate filling, and topped with sweet whipped cream – at Sunset Beach in Hawaii. The scenery obviously adds to my love for the pie. But regardless of whether you are at the beach or not, any true coconut fan would fall in love with this chocolate haupia pie.
Living a six-hour flight away from Ted’s Bakery, I knew I needed to recreate this pie at home. And with Thanksgiving right around the corner, I figured it was the perfect time to do so. Every Thanksgiving table needs to have this dreamy pie on it!
Want to know the best part about this pie? It can be made dairy-free if you swap out the whipped cream for a coconut whipped cream. So everyone can enjoy this dessert!
What Does Haupia Mean?
Haupia is a gelatin-like (which surprisingly doesn’t contain gelatin) Hawaiian dessert made from coconut milk, sugar, water, and salt that you’ll often see at luaus and other gatherings. It has a creamy coconut texture and flavor, making it the perfect complement to a buttery pie crust.
What’s in Chocolate Haupia Pie?
- Pie crust: You can use a homemade pie crust or buy a store-bought one. I like to buy the frozen Marie Callender pie crusts. They’re actually pretty good! But, if you have a little more time on your hands, this is a really good pie crust recipe.
- Whole milk: I love using whole milk in this recipe and it gives the haupia a richer texture, but you can easily substitute for fat-free milk.
- Coconut milk: Do not use anything but full-fat coconut milk in this recipe, anything else will not set up properly.
- Coconut extract: Coconut extract helps to accentuate the coconut flavor. This can be left out if you want the flavor to be a little more subtle.
- Cornstarch: Traditionally, haupia was thickened with arrowroot, but cornstarch is an easy (and cheaper) alternative that accomplishes the same thing.
- Dark chocolate: Ghiradelli dark chocolate adds a nice rich flavor to the pie, but you can use milk chocolate if you prefer a sweeter taste.
- Heavy whipping cream
- Powdered sugar
How to Make Chocolate Haupia Pie
- Prepare the pie crust and coconut (haupia) filling.
- Divide the filling into two bowls.
- Stir in melted chocolate to half of the filling.
- Pour the chocolate mixture into the pie crust. Carefully spread the rest of the coconut mixture on top.
- Chill for at least 4 hours, or until set, top with homemade whipped cream.
How Do You Make Haupia From Scratch?
Haupia is made with whole milk, coconut milk, and sugar, that is heated to boiling and then reduced to a simmer. Cornstarch and water is added to the mixture to thicken it to a gelatin-like consistency.
What Can I Top Haupia Pie with?
Chocolate Haupia Pie honestly tastes amazing without any toppings, but if you want to add something extra toasted coconut or chocolate shavings are great options! Just don’t go too crazy with toppings, as you don’t want to detract from the flavor and texture of the pie itself.
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Chocolate Haupia Pie is a true Hawaiian favorite! Made with flaky pie crust, rich and creamy haupia (coconut) and chocolate layers, and sweet whipped cream, the luscious pie is a coconut lover's dream.
- 1 9 inch pie crust
- 1 cup whole milk
- 14 oz can whole coconut milk
- 2 tsp coconut extract
- 1 cup sugar
- 1 cup water
- 1/2 cup cornstarch
- 4 oz dark chocolate
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 tsp coconut extract
Bake the pie crust according to package or recipe directions. Set aside to cool.
In a medium sauce pan over medium heat, whisk together whole milk, coconut milk, coconut extract, and sugar. Bring to a simmer, stirring frequently.
In a bowl or liquid measuring cup, combine water and cornstarch. After bringing the coconut mixture to boiling, reduce to a simmer and slowly stir in the cornstarch mixture. Continue whisking for 3 minutes or until the coconut mixture has thickened.
Divide the mixture into two bowls. Microwave the chocolate until melted and add to one of the bowls.
Pour the chocolate mixture into the baked pie crust. Carefully spread the remaining coconut mixture on top.
Refrigerate the pie for 4-6 hours or until set. Top with whipped cream (see below.)
Whip the whipped cream, sugar, and extract with a mixer until stiff peaks form. Use a piping bag and star tip to pipe the whipped cream on top of the pie before serving.
- If you go with a store-bought crust, I love this one from Marie Callender's. For a homemade pie crust, this a great recipe from Sally's Baking Addiction.
- Toasted coconut or chocolate shavings make great toppings for this pie. But be careful to not go overboard as you don't want to detract from the flavor and texture of the pie.