Hawaii expat living abroad in Australia, food and family blog

Decadent Chocolate Haupia (Coconut) Pie

Decadent Chocolate Haupia (Coconut) Pie

Indulge in the luscious decadence of a Chocolate Haupia Pie, where velvety chocolate meets creamy coconut in a heavenly Hawaiian-inspired dessert delight.

If you’re from Hawaii, have visited, or even if it’s still on your bucket list, the Chocolate Haupia Pie is an absolute must-eat. Ted’s Bakery is a well-known staple for this pie, which you can find in most supermarkets in Hawaii. It features a beautiful flaky pie crust layered with smooth chocolate pudding, followed by a coconut haupia layer, all topped with whipped cream. It’s incredibly delicious and quite hard to resist eating the whole pie yourself. Ted’s Bakery offers other pie selections as well, and I highly recommend trying them when you visit Hawaii. Their bakery is located on the North Shore of Oahu, but you can also find their pies in most major supermarkets throughout Hawaii.

I decided to make this recipe with a graham cracker substitute crust instead of a standard pie crust. It adds a delicious buttery crisp texture to the pie. Now since graham crackers are not sold in the supermarkets in Australia, I use either a granita or digestive biscuit as a substitute.

Chocolate Haupia Pie slice

What is Haupia

Haupia, a beloved Hawaiian dessert, delights taste buds with its creamy, coconut-infused goodness. This traditional treat, boasts a smooth, custard-like texture that melts in your mouth. Made from a simple blend of coconut milk, sugar, and starch, Haupia offers a taste of paradise in every bite. Whether served as a standalone dessert or alongside other Hawaiian favourites like kalua pig, lau lau, poi or lomi salmon, this simple delicacy captivates with its tropical allure. Haupia presents a guilt-free indulgence suitable for various dietary preferences, making it a must-try for anyone craving a taste of the islands.

I was born and raised in Hawaii but now live in Australia. If I were still living in Hawaii, I would typically use the frozen Hawaiian Sun coconut milk to make Haupia, as it’s much better than the canned options. This frozen coconut milk is available in most grocery stores across Hawaii. In Australia, it’s easy to find coconut cream in the stores, which has a thicker consistency and richer coconut flavour than coconut milk.

Try making some homemade kalua pig to go with this for a delicious Hawaiian inspired meal. Recipe link below.

Ingredients

Chocolate Haupia Pie

The ingredients listed are based off of items found in Australia.

  • Crust – I used Granita or Digestive biscuits, butter, and sugar to create a graham cracker-like crust. Alternatively, you could use a traditional pie crust for this recipe if you prefer. A macadamia nut crust would also work amazing well!
  • Thickening agent – I used cornstarch(cornflour) as the thickening agent for the chocolate and haupia layers.
  • Baking chocolate – I opted for a 70% dark baking chocolate as I prefer a rich, less sweet flavour. I experimented with adding the whole chocolate block to the recipe, but I found it too rich, so stick to the 4oz amount specified in the recipe.
  • Coconut Cream – For this recipe, I used a can of coconut cream, which is easy to find in grocery stores here in Australia. If I were making this recipe in Hawaii, I would use Hawaiian Sun frozen coconut milk, which is available there. Coconut cream is thicker than coconut milk and unsweetened. Tip: As a substitute for the whipped cream topping, you can also use an additional can of coconut cream. Simply refrigerate the can of coconut cream overnight and use only the solid cream at the top of the can to whip into a delicious dairy-free option.
  • Whole milk
  • Sugar – I normally use caster sugar or a sugar alternative in my recipes. Caster sugar is just a finely ground sugar.
  • Coconut essence – Adding coconut essence gives the recipe an extra hint of coconut flavor. You can usually find this in the baking aisle near other essences.
  • Whipped cream – I prepare fresh whipped cream with a touch of sweetness and coconut essence. If I have any extra, I enjoy it on my pancakes in the morning.
  • Toppings – My favourite toppings on this pie are toasted macadamia nuts, chocolate shavings and toasted coconut shavings. These toppings add wonderful texture and flavor to the dessert.

How to make the Chocolate Haupia Pie

I made this recipe using a substitute graham cracker crust using Granita biscuits (you can also use Digestive biscuits). This recipe is fantastic with this crust, but if you prefer your traditional pie crust, that also works very well and is more similar to the Ted’s Bakery version. Graham Crackers are not easy to find in Australia, so I use either the Granita or Digestive biscuits as a substitute. You can read more about my crust comparison on both options here.

Chocolate Haupia Pie

Making the Substitute Graham Cracker Crust

Making the crust is so simple. Place your package of granita or digestive biscuits into a food processor and pulse until it becomes a fine crumb. Alternatively, you can place the biscuits in a ziplock bag and crush them into a fine crumb with a rolling pin.

In a medium-sized bowl, mix together your biscuit crumbs and sugar. Stir in melted butter until you achieve a coarse and crumbly mixture.

Transfer your mixture into an ungreased 9 or 10-inch pie pan, springform pan, or baking dish. Press the mixture into the bottom of the pan and up the sides, being careful not to pack it down too firmly to avoid a hard crust. Pat the mixture down until it holds together.

Bake for 12-15 minutes at 170°C/350°F. I use a fan-forced oven, and it only needed 12 minutes to achieve a golden brown crust. Allow to cool completely.

Making the Chocolate Haupia Pie

Ingredients for Chocolate Haupia Pie

First step is to pre-chop your chocolate so that it will be easier to melt in a later step.

Making your Haupia:

First, in a small bowl combine your cornstarch (cornflour) and water until the starch has dissolved. Set this aside.

In a medium saucepan, whisk together the milk, coconut cream, sugar, and salt over medium-high heat. Heat the mixture, whisking continuously, until it’s almost boiling, but be careful not to let it boil. Briefly remove from heat and whisk in the cornstarch mixture. Return the pan to low heat and whisk continuously for about 10 minutes until the mixture thickens to a shinny pudding-like consistency. Remove from heat.

Chocolate Layer:

Begin melting your chocolate in a microwave-safe bowl in 15-second intervals, stirring in-between. The short intervals ensures that your chocolate does not burn. The chocolate will be ready when it is nearly all melted, with just a few pieces remaining. Add half of the warm haupia mixture to the melted chocolate and stir until well combined. Pour this mixture over your crust and smooth the top with a spatula.

Coconut Layer:

To the remaining haupia mixture, add your coconut essence and mix together. Gently spoon this mixture over the chocolate layer and smooth the top. Chill the pie in the refrigerator for about 4 hours or until set.

Topping:

Whip together the cream, powdered sugar, and coconut essence until stiff peaks form. Using a piping bag fitted with a star tip, pipe the whipped cream onto your chilled pie. Add your favourite toppings. I really enjoy the flavour of toasted salted macadamia nuts on this pie! They provide a delightful nutty crunch and balance the pie’s sweetness. Other topping ideas include chocolate shavings and toasted unsweetened shredded or flaked coconut.

Slice and enjoy!

Chocolate Haupia Pie close up

Chocolate Haupia (coconut) Pie

A decadent pie with layers of chocolate and haupia topped with cream.
Prep Time 30 minutes
Cook Time 30 minutes
Chill 4 hours
Course Dessert
Cuisine Hawaiian
Servings 9 people

Equipment

  • 9 or 10 inch pie pan, springform pan or baking dish
  • food processor optional
  • medium sauce pan
  • hand mixer
  • mixing bowls

Ingredients
  

Granita (or Digestive) Biscuit Crust

  • 250 g Granita or Digestive biscuits (substitute for Graham Crackers) Graham crackers are not easily found in Australia so Granita and Digestive biscuits are a great substitute.
  • 4 tbsp sugar
  • 8 tbsp butter (melted)

Haupia and Chocolate Layers

  • 6 tbsp corn starch (corn flour)
  • 1/3 cup water
  • 125 g (4 oz) baking chocolate
  • 1 1/2 cup milk
  • 400 ml coconut cream
  • 1/2 cup sugar
  • 1/8 tsp salt
  • 1 tbsp coconut essence optional

Topping

  • 1 1/2 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp coconut essence optional
  • toasted shredded coconut, chocolate shavings, macadamia nuts optional

Instructions
 

Crust

  • Put the biscuits in the food processor and pulse until they turn into fine crumbs. Alternatively, place your biscuits into a ziplock bag and crush with a rolling pin. Transfer the crumbs to a bowl, then add the sugar and mix thoroughly. Stir in the melted butter until well combined. The mixture will be coarse and crumbly.
  • Spread your mixture evenly into an ungreased 9-inch or 10-inch pie, springform pan, or baking dish. Gently press the mixture into the pan and up the sides, being careful not to pack it down too firmly to avoid a hard crust. Pat the mixture down until it holds together. Bake in the oven at 170°C (or 350°F) for 12-15 minutes. Allow the crust to cool completely before adding your filling.
    Granita crust

Haupia and Chocolate Layers

  • Cut your baking chocolate into small pieces and set aside in a microwave safe bowl.
    Chopped up chocolate for Chocolate Haupia Pie
  • In a small bowl mix together the 6 tablespoons of cornstarch and the 1/3 cup water until dissolved. Set aside.
  • In a medium-sized saucepan, whisk together the milk, coconut cream, sugar, and salt. Heat over medium-high heat, whisking constantly. Bring the mixture close to a boil, but do not let it boil. Remove from heat briefly and whisk in the cornstarch mixture. Return the pan to low heat and whisk continuously for 10-15 minutes until the mixture thickens to a pudding-like consistency. Remove from heat.
    Making the haupia
  • Heat the chopped chocolate in a microwave-safe bowl in 15-second intervals until it is mostly melted, stirring in-between intervals. Be careful not to overcook the chocolate as it can burn easily. Add half of the warm coconut pudding mixture into the chocolate and mix until smooth, ensuring all the chocolate has melted. Pour the mixture into your prepared crust and smooth out the top.
  • Add the coconut essence into the remaining coconut pudding. Carefully spoon this mixture over the chocolate mixture and smooth the top. Chill for at least 4 hours or until set.

Topping

  • Whip together the cream, powdered sugar, and coconut essence until stiff peaks form. Using a piping bag and star tip, pipe the whipped cream onto your chilled pie.
    Adding topping to Chocolate Haupia Pie
  • Optional: Top with chocolate shavings, toasted coconut or toasted macadamia nuts.
Keyword Chocolate, Coconut, haupia, pie

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