Rich chocolate custard layered with silky coconut haupia in a buttery crust.
Indulge in the creamy, tropical delight of Chocolate Haupia Pie. This dessert combines rich chocolate custard with silky coconut haupia, set in a buttery crust for a truly irresistible treat.
Why you'll want it now, A tropical escape with every bite, combining rich chocolate and creamy coconut.
Why this recipe works
The combination of chocolate custard and coconut haupia creates a luxurious texture contrast, while the buttery crust adds a satisfying crunch. Using cornstarch in the haupia ensures a perfectly smooth and set layer.
Equipment
9 in (23 cm) pie pan
medium saucepan
whisk
mixing bowls
spatula
plastic wrap
How to make it
Preheat oven to 350°F (175°C).
Combine graham cracker crumbs, sugar, and melted butter; press into a 9 in (23 cm) pie pan.
Bake crust for 10 minutes, then let cool.
In a saucepan, whisk together milk, cream, sugar, cornstarch, and salt for the chocolate layer over medium heat until thickened.
Remove from heat, stir in chocolate and vanilla until smooth.
Pour chocolate layer into crust and chill while making haupia layer.
In a clean saucepan, combine coconut milk, milk, sugar, and cornstarch for the haupia layer.
Cook over medium heat, stirring constantly, until thickened.
Remove from heat, stir in vanilla, and pour over chocolate layer.
Chill the pie for at least 4 hours, until both layers are set.
Enjoy this tropical-inspired pie that brings a taste of paradise to your table.
How you'll know it's ready
You'll know it's ready when the pie is firm to the touch and the layers are fully set.
Convection oven? (and if you don't have one)
For standard ovens, the written temperature is perfect. If using a convection oven, lower the temperature by 25°F and check a few minutes earlier.
Troubleshooting
If the chocolate layer is too runny, cook a bit longer until it thickens.
For a smooth haupia, whisk constantly to prevent lumps.
If the crust is too crumbly, add a little more melted butter.
Storage
Store in the refrigerator for up to 3 days. Best enjoyed chilled.
Make ahead
This pie can be made a day ahead and stored in the fridge, making it perfect for entertaining.
Variations
Use an Oreo crust for an extra chocolatey base.
Add a layer of whipped cream on top before serving.
Make mini pies using a muffin tin for individual servings.
Frequently asked questions
Can I use a different type of crust?
Yes, a pastry crust or Oreo crust can be used instead of graham cracker.
How can I ensure the haupia layer sets properly?
Make sure to cook the haupia mixture until it's thick and coats the back of a spoon.
Is there a substitute for coconut milk?
Coconut cream can be used for a richer coconut flavor, but regular milk won't provide the same texture.
Can I make this pie without dairy?
Yes, substitute the milk and cream with coconut milk or almond milk for a dairy-free version.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
