Haupia Pie Recipe

Haupia Pie

The Spruce Eats / Morgan Baker

Prep: 20 mins
Cook: 42 mins
Cool and Chill: 2 hrs 15 mins
Total: 3 hrs 17 mins
Servings: 8 servings
Yield: 1 pie
Nutrition Facts (per serving)
649 Calories
47g Fat
57g Carbs
8g Protein
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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.


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

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, for serving

Steps to Make It

  1. Gather the ingredients.

    Haupia Pie recipe

    The Spruce / Morgan Baker

  2. Preheat the oven to 325 F and grease a pie dish with cooking spray.

    Greased pie pan

    The Spruce / Morgan Baker

  3. To make the crust, add the toasted macadamia nuts to a food processor and pulse 4 to 5 times until coarsely ground. Add the flour, sugar, brown sugar, and salt and pulse until the mixture becomes a fine meal, about 1 minute.

    Nuts in a food processor with other ingredients in bowls on the side

    The Spruce / Morgan Baker

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

    Dry ingredients and butter combined in a food processor

    The Spruce / Morgan Baker

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

    Crust dough in a food processor

    The Spruce / Morgan Baker

  6. Press the mixture into the prepared pie dish, poke several times with a fork, and freeze for about 5 minutes. Bake for about 25 minutes. Cool completely.

    Haupia Pie crust pressed into the pan

    The Spruce / Morgan Baker

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

    Cornstarch and water in a bowl with a whisk

    The Spruce / Morgan Baker

  8. 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 12 minutes. Once boiling, bring the heat down to medium-low, keeping the mixture at a low simmer.

    Haupia filling ingredients in a saucepan with a whisk

    The Spruce / Morgan Baker

  9. Slowly add the cornstarch mixture while whisking constantly. Continue cooking and whisking until the mixture thickens, about 3 minutes. Separate the mixture equally between two bowls.

    Haupia Pie filling in two bowls

    The Spruce / Morgan Baker

  10. In a microwave-safe bowl, melt the chocolate in 1-minute intervals, stirring in between and repeating until completely melted. Add the melted chocolate to one of the bowls of coconut pudding mixture and stir well to combine.

    Melted chocolate being stirred into haupia filling

    The Spruce / Morgan Baker

  11. Transfer the chocolate pudding mixture to the cooled pie crust, spread evenly, and allow to sit for about 15 minutes.

    Baked pie crust next to chocolate filling in a bowl

    The Spruce / Morgan Baker

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

    Pie crust with chocolate filling added

    The Spruce / Morgan Baker

  13. When ready to serve, top with whipped cream and garnish with edible flowers.

    Haupia Pie

    The Spruce / Morgan Baker

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