Mom’s Chocolate Haupia Pie

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This is a classic Hawaii favorite originated by Ted’s Bakery on the north shore. I’ve made a few adjustments through the years and this is my version.

4.23 from 9 votes

Mom’s Chocolate Haupia Pie

This is a classic Hawaii favorite originated by Ted's Bakery on the north shore. I've made a few adjustments through the years and this is my version.
Prep Time20 mins
Active Time45 mins
1 hr
Total Time2 hrs 5 mins
Course: Dessert
Cuisine: Hawaii, Hawaiian
Keyword: chocolate haupia pie, pie recipe, pie dish, chocolate, haupia, coconut, macadamia, pie, hawaii, cook pie
Calories: 6228kj
Author: Thyra Abraham


  • 1 cup milk
  • 1 (14 ounce) can coconut milk
  • 1 cup white sugar
  • 1 cup water
  • 1/2 cup cornstarch
  • 7/8 cup semi-sweet chocolate chips
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup white sugar

Macadamia Nut Shortbread Crust

  • 1 cup Island Princess Hawaii unsalted macadamia nuts
  • 1 cup all purpose flour
  • 4 Tablespoons rice flour
  • 4 Tablespoons granulated sugar
  • 4 Tablespoons dark brown sugar
  • 1 teaspoon salt
  • 8 Tablespoons cold unsalted butter , cut into 1/4" cubes
  • 2 Tablespoons cold milk
  • 1/2 teaspoon Vanilla extract



  • 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 5-10 minutes, then pour over the coconut pudding.  
  • Refrigerate for two hours, garnish.


Calories: 6228kj | Carbohydrates: 647g | Protein: 52g | Fat: 396g | Saturated Fat: 196g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 161g | Trans Fat: 4g | Cholesterol: 767mg | Sodium: 2651mg | Potassium: 2276mg | Fiber: 29g | Sugar: 423g | Vitamin A: 8569IU | Vitamin B1: 3mg | Vitamin B5: 4mg | Vitamin C: 4mg | Calcium: 855mg | Iron: 22mg
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