Chocolate Haupia Pie
A creamy chocolate haupia pie made with two smooth layers, rich chocolate haupia on the bottom and classic coconut haupia on top, all set in a fully baked pie crust. The pie chills until firm for clean slices and is finished with a layer of whipped cream for a cool and refreshing Hawaiian dessert.
Ingredients
Crust
Haupia Pie Filling
- 2¼ cup Full-Fat Coconut Milk (535mL)
- 1 cup Whole Milk (237mL)
- 6 tbsp Cornstarch (48g)
- ⅞ cup Granulated Sugar (175g) ¾ cup + 2 tbsp
- ¼ tsp Salt
- 5 oz Chocolate, chopped (140g) Semisweet or Dark
Whipped Cream
- 1½ cup Heavy Whipping Cream (355mL)
- ¼ cup Powdered Sugar, sifted (60g)
- ½ tsp Vanilla Extract
Instructions
Make the Haupia Filling
- In a 4 quart pot, whisk together the cornstarch, sugar, and salt.
- Add ½ cup of the milk and whisk until smooth.
- Add the rest of the milk along with the coconut milk, then whisk everything together thoroughly. If you notice any lumps, strain the mixture through a fine mesh strainer to create a smooth base.
- Place the pot over low heat and whisk constantly while the mixture cooks. Continue whisking until the haupia thickens and reaches a thick, pudding-like consistency. This process usually takes 15 to 20 minutes and is essential for helping the pie set properly.
- Remove the pot from the heat and divide the haupia evenly into two bowls, about 2 cups each.
- In one of the bowls, whisk the chopped chocolate into the hot haupia until the chocolate melts completely and the mixture is smooth.
- Pour the chocolate haupia into your prepared pie shell and spread it evenly with an offset spatula or the back of a spoon.
- Carefully pour the remaining plain haupia over the chocolate layer. Gently spread the top layer until it is even and smooth using an offset spatula or spoon.
- Press a piece of plastic wrap directly onto the surface of the haupia to prevent a skin from forming as it cools.
- Chill the pie in the refrigerator for at least 3 hours or overnight so the filling fully sets.
Make the Whipped Cream
- In a stand mixer fitted with the whisk attachment, combine the cold heavy cream, sifted powdered sugar, and vanilla extract. Whip on medium-high speed until stiff peaks form and the cream holds its shape.
- Spread the whipped cream evenly over the chilled haupia filling using an offset spatula or the back of a spoon. For a more decorative look, transfer it to a piping bag and pipe rosettes or swirls across the top.
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