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Chocolate Haupia Pie


As we get closer to Christmas we just can’t seem to get enough sweets. This week we share one of our favorite’s, Chocolate Haupia Pie. Its hard to make your own with the likes of Iconic Teds Bakery on the North Shore so close to us, but if you are up for the challenge, its well worth it. At my family parties this dessert always disappeared fast, so this year I recommend you make two, one for the party you are going to and one for you to enjoy.



Preheat oven to 325 degrees, coat pie pan with cooking spray. Place toasted nuts in food processor, add dry ingredients. Pulse until a fine meal is achieved. Add cold butter a little at a time and pulse. Add milk and vanilla, pulse again. Crust will slowly form. Press mixture into pie pan, bake for 25-35 minutes. Cool.


In medium pan, add coconut milk, heavy whipping cream, sugar and whisk. In separate bowl, whisk cornstarch and water until smooth. Turn burner on medium and stir the milk mixture constantly. Once it comes to a boil, turn heat down to a simmer and SLOWLY add cornstarch mixture, whisking constantly for three minutes until mixture thickens. In a microwave safe bowl, melt chocolate in microwave for 1 minute, stir, then repeat until completely melted (2-3 minutes). Separate the coconut pudding mixture into two equal portions. Add melted chocolate to one of the puddings and stir until entirely mixed. Pour coconut pudding over the pie crust. Let the chocolate pudding cool for 5-10minutes, then pour over the coconut pudding. Refrigerate for two hours, garnish.


Prep time
Cooking time
Total time


1 c
1 oz
can coconut milk
1 c
white sugar
1 c
1⁄2 c
7⁄8 c
semi-sweet chocolate chips
1 1⁄2 c
heavy whipping cream
Whip Cream:
1 1⁄2 c
heavy whipping cream
2 T
white sugar
Mixed together
Macadamia Nut Shortbread Crust
1 c
Island Princess Hawaii unsalted macadamia nuts
1 c
all purpose flour
4 T
rice flour
4 T
dark brown sugar
1 t
8 T
cold unsalted butter, cut into 1/4″ cubes
2 T
cold milk
1⁄2 t
Vanilla extract



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