Authentic Hawaiian Chocolate Haupia Pie
Created by Kari Ray
Our family had the joy of living in Hawaii for 3 years while my husband was stationed at Pearl Harbor. It truly was an amazing 3 years…filled with sun, sand, beaches, and pie. Yes, I said pie.
Pretty much as soon as you step off the plane on Oahu you quickly learn about a little bakery on the North Shore called Ted’s. So one weekend amidst all the unpacking, we loaded up our little family and made the winding drive up to the Northern part of the island where we encountered heaven. It came in the form of a chocolate and coconut layered pie.
Ted’s is a legendary for a reason. Their pies are fantastic. But what does a pie addict do when they move away? Well…they try their hardest to invent a copycat recipe. So here it is folks. I’ve been making my version of Ted’s famous Chocolate Haupia Pie for years and it’s always a huge hit. A little slice of Hawaiian heaven. I hope you enjoy it as much as my family does!
- 1 unbaked pie crust (store bought or homemade)
For the filling:
- 1 cup milk
- 1 14 oz can coconut milk (full fat)
- 1 cup sugar
- 1 tbs coconut extract
- 1 cup cold water
- 1/2 cup cornstarch
- 3/4 cup baking chocolate (I prefer a dark chocolate)
For the whipped cream:
- 1 1/2 cups heavy cream for whipping
- 1/4 cup sugar
- Toasted coconut for garnish
- Preheat oven to 350*F/175*C
- In a 9-inch pie dish lay in the rolled-out pie dough and crimp the edges. Gently line pie crust with parchment and fill with ceramic baking beans. (If not using baking beans poke the crust with a fork several times to keep from bubbling up.)
- Bake crust for 15 minutes or until golden brown. Remove baking beans (if using). Set pie crust aside to cool.
- In a medium saucepan, over medium heat, whisk together the milk, coconut milk, sugar and coconut extract.
- In a separate bowl, dissolve cornstarch into cold water.
- Once the coconut milk mixture comes to a boil, reduce the heat to low and slowly add the cornstarch mixture making sure to whisk continuously until the mixture thickens. This will take about 2-3 minutes.
- In a separate bowl, remove half of the thickened coconut mixture and set aside.
- Going back to the saucepan, add in the chocolate to the remaining coconut mixture. Stir continuously until chocolate is thoroughly melted.
- In the now cooled pie crust, pour the chocolate filling in first. Spread evenly.
- Next, gently pour in the coconut mixture making sure not to mix the two layers.
- Whip the cream with 1/4 cup of sugar until stiff. Layer the whipped cream on the coconut layer of the pie and top with toasted coconut. Chill in the refrigerator.