Chocolate Haupia Pie for a Crowd

I'm back in Hawaii enjoying the warm weather and time with family. I'm also, as always, enjoying the foods I can't get on the mainland. Getting together for dinner with family last week I offered to make a dessert, one that I was craving and had a general idea of how to make. I figured I'd test it out on them.

The dessert I wanted was Chocolate Haupia Pie. One of the best places to get it is Ted's Bakery on Oahu's North Shore. Just like the Strawberry Pie from Anna Miller's the recipe is a closely held secret and one that I didn't have a chance even coming close to replicating. In the back of my head I knew that if my version didn't work out, I could always run to the market to pick up a real Ted's pie and call it a day.

My first deviation from the Ted's pie was to forgo the regular round shape and standard pie crust and instead make a shortbread crust in a 9" x 13" pan. I used the crust and haupia layer from the Okinawan Sweet Potato and Haupia Pie recipe as a guide and made some minor adjustments. And yes I used a Hawaiian brand of coconut milk just because I'm here but any good quality will do.

Basic shortbread with flour, butter, sugar (note, as promised,
I got my sister a pastry blender)

Haupia layer uses coconut milk, sugar, water, and cornstarch
Once those two layers were set, I admit that I was lazy and used instant chocolate pudding. I may try this again in the future and make a real pudding layer. This one turned out well but I'm betting it would taste even better with the real thing.

My shortcut cheat

Finally, to top it I whipped some heavy cream. And yes, maybe because I was feeling a little bit guilty about using instant pudding, I whipped the cream by hand.

I grated some bittersweet chocolate over the top to tjuz it up a bit. The result was something that looked like a giant Hawaiian tiramisu :) We were happy with the results. There's less than a quarter of the pie left. Next time I think I might try it with a traditional pie crust and with a homemade chocolate pudding layer. If that version works out, I'll post that too.

Chocolate Haupia Pie for a Crowd


1½ sticks of unsalted butter
¼ cup granulated sugar
2½ cups all purpose flour (you can substitute 1 cup of the flour with chopped nuts of your choice, macadamia nuts or walnuts would work well)

Preheat oven to 350°F.

In a mixing bowl, combine sugar and flour. Cut in butter until mixture is crumbly. (If you're using nuts, add them at this point and mix well.) Press lightly into a 13" x 9" baking pan. Bake at 350°F for 12-17 minutes, until lightly browned. Set aside.

Note: If you were using regular pie crust, this would make at least two 9" pies.

Haupia Layer

½ cup sugar
½ cup cornstarch
1 cup lukewarm water
2-13.5 ounce cans coconut milk

In a mixing bowl, combine dry ingredients. Add water and stir until sugar and cornstarch are dissolved. In a heavy bottomed pot, heat coconut milk on low until warmed through. Slowly add in sugar/cornstarch/water mixture, stirring constantly until coconut milk mixture is thickened (about 5-7 minutes). Let cool slightly, then pour over shortbread. Put into the refrigerator to set for at least two hours, four or five would be ideal.

Chocolate Pudding Layer

2 boxes instant chocolate pudding mix
4 cups milk (or amount called for on pudding package)

Prepare the chocolate pudding as directed. Carefully pour pudding over the haupia layer then put back into the refrigerator to set.

Whipped Cream Layer

1 cup heavy whipping cream
3-4 tablespoons powdered sugar
Bittersweet chocolate for garnish (optional)

Put the cream and sugar into a mixing bowl and whip to soft peaks. Carefully spread over the pudding layer. Grate chocolate over the top. Refrigerate again to let the whole dessert set.

Serve in squares - as large as you want. This recipe makes a lot :)


Erlene said…
I love this dessert. Used to love eating it at family gatherings. I've included your recipe in a Hawaiian Food Week Round-up and pinned.