Chocolate haupia pie is a popular pie found in Hawaii. It’s a rich chocolate pie with a coconut haupia layer and topped with whipped cream.
Hawaiian Haupia Pie
Haupia Pie is a widely popular pie found in Hawaii. It can have many different variations but the most popular is probably the chocolate variation. There are many bakeries in Hawaii that serve this delicious pie so it’s hard to say which bakery made this pie first but I think it is safe to say that it was Ted’s Bakery on North Shore Oahu that made it famous. It is the perfect blend of chocolate, coconut, and cream and it just might be my favorite pie of all time. Ever.
Any time I had family or friends visit me in Hawaii, I would always take them to Ted’s bakery. Of course, the chocolate haupia cream pie was a favorite, but they have SO MANY delicious menu items it was (and is) so hard to choose. I am a big fan of the pineapple macadamia nut cheesecake and strawberry guava pie as well. To be honest, I never had anything at Ted’s that I didn’t like. If you visit Sunset Beach (or just pass through), you MUST stop in to Ted’s Bakery and get slice of pie (and maybe even a plate lunch). Have you been to Ted’s Bakery? What is YOUR favorite thing to get?
What Is Haupia?
Haupia, in a nutshell, is Hawaiian coconut pudding or custard. It is thicker than what most would consider “pudding” on the mainland and almost has a gelatin-like consistency. Think of it like a cross between pudding and gelatin. That’s the best way I can describe it to someone who has never had haupia before. The haupia layer is supposed to be thick and should not have a “cream pie” consistency.
What’s In Haupia Pie?
- Pie crust – You can use a pre-made pie crust or make it homemade. Try our favorite pie crust recipe HERE. You can also go non-traditional and use a graham cracker pie crust or Oreo pie crust.
- Coconut Milk (Unsweetened) – Use fall-fat only. If you use “light” or fat-free it won’t set up the same (or taste as good).
- Milk – We like to use whole milk in this recipe but you can use a lighter milk or even almond milk. It won’t be as rich if you don’t use whole milk but it will still be good.
- Thickener – In this recipe we use cornstarch and milk but you can also use arrowroot or agar agar. To learn more about these other thickeners when making haupia, check out our haupia recipe here.
- Chocolate chips – Most people prefer semi-sweet chocolate chips because it is a nice balance of sweetness. We actually like using dark chocolate chips most of the time but it makes it VERY rich and not as sweet. If you like it really sweet, use milk chocolate chips. You can also use a cup of your favorite plain chocolate bar like Trader Joe’s chocolate bars or Hershey’s instead of chocolate chips.
- Whipped Cream – Homemade is best, just follow the instructions below. Add a little coconut extract and you won’t be disappointed.
It isn’t necessary to add any toppings to haupia pie, it is perfect as-is. You can even leave the whipped topping off and it will still be delicious. However, if you feel the need to get all fancy you can add a little bit of toasted coconut or some dark chocolate shavings over the top. Don’t go too crazy with the toppings because you don’t want to take away from the deliciousness of the pie itself. Less is more when it comes to this pie!
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How To Make Chocolate Haupia Pie
Haupia pie is SO EASY to make. The filling only takes a few minutes to make and the difference between the two layers is just a cup of chocolate chips. The hardest part is waiting for it to cool because it smells SO GOOD and you will want to take a bite immediately. It will be hard but your patience will be rewarded! Here’s how to make it:
- Generously pierce crust with a fork before baking.
- Bake pie crust until golden brown according to recipe or if using a pre-made crust, bake accourding to package instructions. Remove from oven and allow crust to cool.
- In a liquid measuring cup or small bowl, combine 2/3 cup whole milk and 5 tablespoons cornstarch and mix until cornstarch is dissolved. Set aside. In a medium-sized saucepan over medium heat, whisk together coconut milk, 1 cup whole milk, and sugar. Bring to a simmer, whisking often.
- Stir cornstarch mixture before adding to coconut milk mixture. Add cornstarch mixture slowly while whisking constantly. Remove from heat and continue whisking until mixture becomes thick (this is "haupia"). Place about half of the haupia mixture into a separate bowl and set aside. Add chocolate chips to the remaining mixture in the sauce pan and stir until chocolate chips are completely melted and well combined.
- Add chocolate haupia mixture immediately to cooled pie crust and smooth with a spatula until even.
- Carefully add the remaining haupia mixture over the top and carefully smooth over with a knife until even.
- Cover (we just use an upside-down plate) and refrigerate for 6 hours. After pie has cooled, cut into slices and top with whipped cream topping (see below).
Whipped Cream Topping
- After pie has cooled completely, whip cream with 1/4 cup sugar until stiff peaks form. Using a piping bag with a large star tip, pipe whipped cream onto pie.