Description
Hawaiian haupia pie blends creamy coconut custard with a buttery graham cracker crust, creating a tropical dessert that whispers island memories. Pacific paradise meets sweet indulgence, inviting you to savor each luscious bite of coconut-infused comfort.
Ingredients
Scale
- 1 can coconut cream (13.5–15 oz)
- 1.25 cups flour (standard) or 1.5 cups flour (American)
- 1 cup whole milk
- 1 cup sugar
- 1 cup chocolate chips
- 2 cups heavy cream
- ½ cup macadamia pieces
- ½ cup cornstarch
- ½ cup cold and cubed butter
- ½ tsp salt
- ¼ cup sugar
- 3–5 tbsps ice water
- 2 tsps coconut extract
- 1 cup water
- ¼–½ cup toasted coconut shavings
Instructions
- Crust Preparation: Pulverize macadamia nuts in a food processor until finely ground, then integrate chilled butter and flour, pulsing until the mixture resembles coarse crumbs. Introduce ice water gradually, processing until the dough coheres.
- Dough Chilling: Form the dough into a compact disk, wrap in plastic, and refrigerate for 30-45 minutes to enhance texture and manageability.
- Crust Baking: Preheat oven to 350°F. Roll out the chilled dough, transfer to an 8-inch pie dish, trim edges, and blind bake for approximately 15 minutes until lightly golden.
- Coconut Filling Base: Whisk cornstarch with water to create a smooth slurry. In a heavy saucepan, combine coconut cream, milk, and sugar, whisking over medium heat. Introduce coconut extract and cornstarch mixture, cooking until the filling thickens to a pudding-like consistency.
- Layering and Chocolate Infusion: Pour half the coconut filling into the prepared crust. Merge melted chocolate into the remaining filling, creating a marbled effect, and spread carefully over the initial layer.
- Garnish Preparation: Toast coconut shavings in the oven at 350°F for 5-7 minutes, monitoring closely to prevent burning. Whip heavy cream with sugar until stiff peaks form.
- Cooling and Serving: Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours. Before serving, crown with whipped cream and sprinkle toasted coconut shavings.
Notes
- Crust Consistency Check: Ensure macadamia nuts are finely ground for a uniform, sandy texture that binds perfectly with butter and flour.
- Dough Handling Tip: Refrigerate dough for at least 30 minutes to prevent shrinkage and maintain a flaky, tender crust during baking.
- Filling Thickness Warning: Stir constantly while cooking to prevent scorching and achieve a smooth, pudding-like consistency without lumps.
- Cooling Crucial Step: Allow pie to set completely in the refrigerator for minimum 2 hours to develop rich flavors and achieve perfect slice-able texture.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 9
- Calories: 590
- Sugar: 39 g
- Sodium: 170 mg
- Fat: 42 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100 mg