Hawaii

Coconut Haupia Pie

A luscious Hawaiian dessert combining silky coconut haupia custard with a buttery macadamia nut crust. This tropical pie captures the essence of the Aloha State with every creamy, coconut-infused bite.

4 hrs total Serves 8 Tropical No-Bake Filling

Equipment Needed

  • 🥧 9-inch pie dish
  • 🍳 Medium saucepan
  • 🥣 Food processor
  • 🥄 Whisk
  • 🧊 Refrigerator
  • 🍶 Mixing bowls

Instructions

  1. 1

    Prepare the Macadamia Crust

    Preheat your oven to 350°F (175°C). In a food processor, pulse the macadamia nuts until finely ground but not pasty. Combine with graham cracker crumbs, sugar, and salt. Drizzle in the melted butter and pulse until the mixture holds together when pressed.

  2. 2

    Press and Bake the Crust

    Transfer the crust mixture to a 9-inch pie dish. Press firmly and evenly across the bottom and up the sides. Bake for 10-12 minutes until lightly golden. Allow to cool completely before filling.

  3. 3

    Make the Cornstarch Slurry

    In a small bowl, whisk together the cornstarch and water until completely smooth with no lumps. Set aside.

  4. 4

    Heat the Coconut Milk

    Shake the coconut milk cans well before opening. Pour both cans into a medium saucepan. Add the sugar and salt. Heat over medium heat, stirring frequently, until the mixture begins to simmer and sugar is dissolved.

  5. 5

    Thicken the Haupia

    Give the cornstarch slurry another stir, then slowly pour it into the hot coconut milk while whisking constantly. Continue to cook and whisk for 3-5 minutes until the mixture thickens significantly and coats the back of a spoon.

  6. 6

    Add Vanilla and Pour

    Remove from heat and stir in the vanilla extract. Pour the hot haupia filling into the cooled macadamia crust, spreading it evenly with a spatula.

  7. 7

    Chill Until Set

    Cover the pie loosely with plastic wrap (be careful not to touch the surface) and refrigerate for at least 3-4 hours, or overnight, until the filling is completely set and firm.

  8. 8

    Prepare the Whipped Cream

    When ready to serve, whip the heavy cream with powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the chilled pie.

  9. 9

    Add Toppings

    Toast the coconut flakes in a dry skillet over medium heat until golden, about 2-3 minutes, stirring constantly. Sprinkle the toasted coconut and chopped macadamia nuts over the whipped cream.

  10. 10

    Slice and Serve

    Dip a sharp knife in hot water and wipe clean between cuts for perfect slices. Serve chilled and enjoy the taste of Hawaii!

Tips & Variations

Full-Fat Coconut Milk

Always use full-fat coconut milk for the creamiest, most authentic haupia texture. Light coconut milk will result in a less rich filling.

Chocolate Haupia Variation

For a popular chocolate-coconut version, add a layer of chocolate pudding or ganache beneath the haupia filling.

Roasting Macadamias

Lightly toast the macadamia nuts before grinding for enhanced flavor. Spread on a baking sheet and bake at 350°F for 5-7 minutes.

Make-Ahead Friendly

This pie can be made up to 2 days ahead. Add the whipped cream and toppings just before serving for the best presentation.

Prevent Lumps

Whisk the cornstarch slurry immediately before adding to prevent settling. Pour slowly while whisking constantly for smooth results.

Tropical Fruit Addition

Add sliced fresh mango, pineapple, or passion fruit on top for extra tropical flair and a beautiful presentation.