Haupia Pie Recipe

By
Morgan Baker
Morgan Walker
Morgan Baker
Morgan is a recipe developer and photographer. She is also a gardener and exceptional hugger.
Learn about The Spruce Eats' Editorial Process
Updated on 01/5/22
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Haupia Pie on a plate

The Spruce Eats / Julia Hartbeck
Prep: 20 mins
Cook: 38 mins
Cool and Chill: 2 hrs 30 mins
Total: 3 hrs 28 mins
Servings: 8 servings
Yield: 1 pie
Nutrition Facts (per serving)
649 Calories
47g Fat
57g Carbs
8g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 649
% Daily Value*
Total Fat 47g 60%
Saturated Fat 26g 129%
Cholesterol 49mg 16%
Sodium 301mg 13%
Total Carbohydrate 57g 21%
Dietary Fiber 3g 12%
Total Sugars 26g
Protein 8g
Vitamin C 1mg 4%
Calcium 106mg 8%
Iron 4mg 23%
Potassium 368mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Haupia pie is a very popular pie that was developed in Hawaii. There are many variations, but the most common is chocolate haupia pie. The pie takes the traditional haupia pudding—a simple coconut milk dessert—and adds chocolate and whipped cream, all in a delicious pie crust made from macadamia nuts.

This recipe is inspired by my friend Monika Devinny, who grew up on Kauai. She taught me all about the joys of Hawaiian cooking and is one of the best grill masters I know. As to the meaning, ‘hau’ means cool, signaling the cool and refreshing flavor of coconut, and ‘pia’ is the Hawaiian word for arrowroot, which is the ingredient traditionally used for thickening this pudding. This version uses easier-to-find cornstarch.

"The haupia pie was delicious and perfect for a special occasion! The shortbread-style macadamia nut crust was excellent, and provided a nice contrast with the sweet haupia filling. If you don't have edible flowers, toasted coconut or shaved chocolate would make a beautiful garnish." —Diana Rattray

haupia pie with macadamia nut crust
A Note From Our Recipe Tester

Ingredients

For the Crust:

  • Cooking spray, for greasing the pie dish

  • 1 cup macadamia nuts, lightly toasted

  • 1 1/2 cups all-purpose flour

  • 1/4 cup granulated sugar

  • 2 tablespoons light brown sugar

  • 1 teaspoon salt

  • 8 tablespoons unsalted butter, cubed and cold

  • 2 tablespoons buttermilk

  • 1/2 teaspoon vanilla extract

For the Filling:

  • 1 cup cold water

  • 1/2 cup cornstarch

  • 1 (14-ounce) can coconut milk

  • 1 cup milk

  • 1 cup granulated sugar

  • 1 cup semi-sweet chocolate chips

  • 3 cups whipped cream, for serving

  • Edible flowers, optional, for serving

Steps to Make It

Make the Crust

  1. Gather the ingredients.

    Haupia Pie crust ingredients

    The Spruce Eats / Julia Hartbeck

  2. Preheat the oven to 325 F and grease a 9 1/2-inch pie dish with cooking spray.

    Pie dish and cooking spray

    The Spruce Eats / Julia Hartbeck

  3. To make the crust, add the toasted macadamia nuts to a food processor and pulse 4 to 5 times until coarsely ground.

    Macadamia nuts in a food processor

    The Spruce Eats / Julia Hartbeck

  4. Add the flour, sugar, brown sugar, and salt and pulse until the mixture becomes a fine meal, about 1 minute.

    Flour, macadamia nuts, sugar, brown sugar, and salt

    The Spruce Eats / Julia Hartbeck

  5. Add the cold butter 1 tablespoon at a time, pulsing after each addition.

    Butter with the nut mixture in the food processor

    The Spruce Eats / Julia Hartbeck

  6. With the food processor running on low, add the buttermilk and vanilla. Continue to mix until a dough forms, 1 to 2 minutes.

    Dough in a food processor

    The Spruce Eats / Julia Hartbeck

  7. Press the mixture into the prepared pie dish, poke several times with a fork, and freeze for about 5 minutes. If using a glass pie plate, place on a baking sheet before putting in the oven. Bake until lightly browned, about 25 to 30 minutes. Let cool completely.

    Baked pie dough in a pie pan on a cooling rack

    The Spruce Eats / Julia Hartbeck

Make the Filling

  1. Gather the ingredients.

    Pie filling ingredients in bowls

    The Spruce Eats / Julia Hartbeck

  2. To make the filling, add the cold water and cornstarch to a medium bowl and whisk well until smooth.

    Cold water and cornstarch in a bowl, with a whisk

    The Spruce Eats / Julia Hartbeck

  3. In a medium saucepot, add the coconut milk, milk, and sugar. Turn the burner to medium-high and whisk constantly until the mixture comes to a boil, about 3 to 4 minutes. Once boiling, bring the heat down to medium-low, keeping the mixture at a low simmer.

    Coconut milk, milk, and sugar in a saucepan on a burner, with a whisk

    The Spruce Eats / Julia Hartbeck

  4. Slowly add the cornstarch mixture while whisking constantly.

    Coconut mixture in a saucepan on a burner, and the cornstarch mixture in a bowl

    The Spruce Eats / Julia Hartbeck

  5. Continue cooking and whisking until the mixture thickens, about 3 minutes. Separate the mixture equally between two bowls.

    Coconut pudding in two bowls

    The Spruce Eats / Julia Hartbeck

  6. In a microwave-safe bowl, melt the chocolate in 30-second intervals, stirring in between, until completely melted, about 1 1/2 to 2 minutes total. Add the melted chocolate to one of the bowls of coconut pudding mixture and stir well to combine.

    Melted chocolate added to the coconut pudding in the bowl

    The Spruce Eats / Julia Hartbeck

  7. Transfer the chocolate pudding mixture to the cooled pie crust, spread evenly, and allow to set and cool, about 15 minutes.

    Chocolate pudding in a pie crust in a pie pan

    The Spruce Eats / Julia Hartbeck

  8. Once set and cooled, pour the remaining coconut pudding mixture on top of the chocolate coconut pudding and spread out evenly. Cover surface with plastic wrap to prevent a skin from forming and refrigerate for at least 2 hours, or overnight.

    Coconut pudding in the pie crust in the pie pan, covered in plastic wrap

    The Spruce Eats / Julia Hartbeck

  9. When ready to serve, top with whipped cream and garnish with edible flowers, if using.

    Haupia Pie in a pie pan, garnished with flowers

    The Spruce Eats / Julia Hartbeck

Tip

The coconut pudding mixture will weigh about 38 ounces. For uniform layers, weigh the mixture and divide it into two 18 to 19-ounce portions.

Recipe Variations


How to Store Haupia Pie

Cover leftover haupia pie and refrigerate for up to 3 days.

What pie plates are best for a well-baked crust?

Ceramic pie plates are attractive and work well, but they tend to insulate the crust slightly. Metal pans conduct heat better and clear glass cooks a crust faster and slightly darker. A glass pan also gives you a clear view of the bottom of the crust, making it easier to avoid a soggy bottom. If the crust is chilled in a glass plate before baking, place it on an unheated baking sheet before placing it in the oven to reduce the risk of the glass shattering.

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