Dreamy Haupia Pie with Macadamia Nut Crust Recipe Made Simple

A haupia pie with macadamia nut crust transports taste buds to sun-drenched Pacific landscapes with its delicate tropical essence.

Smooth, velvety coconut layers nestle atop a richly textured nutty foundation that crumbles deliciously with each forkful.

Delicate and sophisticated, this dessert blends traditional island techniques with elegant culinary craft.

Creamy white filling promises a pure, refined sweetness that dances between subtle and decadent.

Subtle hints of butter and coconut weave through each carefully constructed slice, creating a sensory experience that feels both familiar and exotic.

macadamia nuts contribute a distinctive crunch that elevates the entire dessert beyond typical sweet offerings.

Prepare to fall in love with a dessert that celebrates island ingredients and culinary creativity.

Why You’ll Love Haupia Pie with Macadamia Nut Crust

• Craft Nutty Crust Perfection: Macadamia nuts transform the traditional pie base into a rich, buttery foundation that adds incredible depth and crunch to every single bite.
• Layer Luxurious Tropical Flavors: Silky coconut cream filling combined with decadent chocolate creates a harmonious blend that transports your taste buds straight to Hawaiian paradise with minimal effort.
• Indulge in Textural Symphony: Smooth chocolate layer, creamy coconut filling, crisp macadamia crust, and fluffy whipped cream topping deliver an irresistible mix of textures that dance delightfully across your palate.
• Quick Dessert Elegance: This impressive pie comes together surprisingly fast, offering gourmet results in under an hour that'll wow dinner guests without requiring professional baking skills.

Haupia Pie with Macadamia Nut Crust: Must-Have Ingredients

• Macadamia Nuts: Rich, buttery nuts that create a delightful nutty base for the pie crust, best when fresh and crisp.
• Butter: Adds richness and helps bind the crust ingredients together, unsalted preferred for better flavor control.
• Flour: Provides structure and helps create a tender, crumbly crust texture.
• Ice Water: Helps bring the crust dough together without overworking, keeping it light and flaky.

• Coconut Cream: Provides a rich, smooth base with intense coconut flavor, choose full-fat for best results.
• Milk: Adds creaminess and helps create a smooth filling consistency.
• Sugar: Sweetens the filling and balances the coconut flavors.
• Cornstarch: Acts as a thickening agent to create a silky, pudding-like texture.
• Coconut Extract: Enhances the natural coconut flavor, pure extract recommended.
• Chocolate: Adds a rich, dark layer to create a two-tone effect in the pie filling.

• Heavy Cream: Whips into a light, fluffy topping that adds richness and decoration.
• Sugar: Sweetens the whipped cream, use fine or powdered sugar for smoother incorporation.
• Coconut Shavings: Provides a toasted, crispy garnish with additional coconut flavor and texture.

Haupia Pie with Macadamia Nut Crust: Simple Preparation

Step 1: Create Macadamia Nut Crust

Grab your food processor and pulse macadamia nuts until finely ground. Add softened butter and flour, blending until mixture looks crumbly. Slowly drizzle ice water to help dough come together. Shape dough into a smooth disk and refrigerate for 30 minutes. Roll out chilled dough and press into an 8-inch pie dish. Bake at 350°F for 15 minutes until light golden.

Step 2: Craft Creamy Coconut Filling

• Coconut cream
• Milk
• Sugar

Stir in coconut extract and cornstarch slurry. Cook until mixture thickens and becomes glossy. Pour half the filling into prepared crust. Mix melted chocolate into remaining filling. Carefully layer chocolate coconut mixture on top. Smooth surface with a spatula for a perfect finish.

Step 3: Top with Dreamy Whipped Cream

Whip heavy cream with sugar until stiff, fluffy peaks form. Toast coconut shavings in oven at 350°F for 5-7 minutes, watching carefully to prevent burning. Allow pie to cool completely. Generously spread whipped cream over pie surface. Sprinkle toasted coconut shavings on top for a delightful crunch and tropical flair.

Haupia Pie with Macadamia Nut Crust Tips for Perfection

• Crush Nuts Perfectly: Use a food processor and pulse macadamia nuts in short bursts to achieve a fine, even texture without turning them into butter.
• Prevent Crust Shrinkage: Chill the dough for at least 30 minutes before rolling and baking to minimize shrinking and maintain a crisp, stable crust.
• Achieve Smooth Filling: Whisk the cornstarch slurry thoroughly to eliminate lumps, ensuring a silky, consistent haupia filling with no clumps.
• Control Chocolate Layer: Fold melted chocolate gently into half the haupia mixture to create distinct, clean layers without overmixing.
• Whip Cream Strategically: Chill your mixing bowl and whisk beforehand to help cream whip faster and hold stiffer peaks for a more stable topping.

How to Store and Reheat Leftovers of Haupia Pie with Macadamia Nut Crust

• Refrigerate: Store the haupia pie in an airtight container in the refrigerator for up to 4 days. Cover the top loosely with plastic wrap to prevent moisture from affecting the whipped cream topping.
• Freeze: Wrap the pie tightly in plastic wrap and aluminum foil before freezing. Place in the freezer for no more than 2 months. Thaw overnight in the refrigerator to maintain the texture of the filling and crust.
• Reheat: Serve the pie chilled for the best flavor and texture. If you prefer a slightly warmed slice, let it sit at room temperature for 10-15 minutes before serving. Avoid microwaving, as this can make the crust soggy and deflate the whipped cream topping.

Haupia Pie with Macadamia Nut Crust Pairing Ideas

• Tropical Cocktail Companion: Pair this haupia pie with a classic mai tai or pineapple mojito to complement the coconut and chocolate flavors, enhancing the Hawaiian-inspired dessert experience.
• Refreshing Coffee Match: Serve with a smooth cold brew or Hawaiian kona coffee, which cuts through the pie's richness and highlights its nutty macadamia and creamy chocolate notes.
• Dessert Wine Delight: Select a sweet moscato or late-harvest riesling that balances the pie's sweetness while echoing its tropical coconut undertones, creating a harmonious flavor profile.
• Creamy Contrast Pairing: Offer a scoop of vanilla bean or coconut gelato alongside the pie, adding an extra layer of cool, smooth texture that mingles beautifully with the chocolate and nutty crust.

Haupia Pie with Macadamia Nut Crust: Fun Variations

• Tropical Chocolate Macadamia Dream: Replace half the coconut cream with dark chocolate ganache for an intensely rich, decadent Hawaiian-inspired dessert. Swirl melted chocolate through the filling for beautiful marbled effects.
• Nutty Coconut Caramel Fusion: Drizzle homemade salted caramel sauce between coconut layers. Sprinkle extra chopped macadamia nuts across the surface for added crunch and nutty depth.
• Passion Fruit Paradise Pie: Incorporate fresh passion fruit pulp into the coconut filling for a tangy tropical brightness. Garnish with passion fruit seeds and extra toasted coconut flakes for vibrant color and texture contrast.
• Spiced Coconut Rum Variation: Add a splash of dark rum and ground cinnamon to the filling for warmth and complexity. Garnish with rum-soaked macadamia nuts for an extra boozy kick.

Haupia Pie with Macadamia Nut Crust Recipe

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4.8 from 38 reviews

• Total Time: 55 minutes
• Yield: 8 1x

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Description

Hawaiian haupia pie combines silky coconut custard with a buttery macadamia nut crust, delivering a tropical dessert that whisks you to Pacific paradise. Creamy layers and nutty crunch create a delightful island-inspired treat perfect for sweet adventures.

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Ingredients

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Crust Ingredients:

• 1.25 cups (0.3 liters) flour
• 1.5 cups (0.36 liters) flour
• 0.5 cup (118 milliliters) cold and cubed butter
• 0.5 cup (60 grams) macadamia pieces
• 0.5 teaspoon salt
• 3 tablespoons ice water
• 5 tablespoons ice water

Main Filling Ingredients:

• 1 cup (200 grams) sugar
• 1 cup (240 milliliters) whole milk
• 1 can (13.5 ounces / 400 milliliters) coconut cream
• 1 cup (170 grams) chocolate chips

Additional Filling Ingredients:

• 2 teaspoons coconut extract

Slurry Ingredients:

• 0.5 cup (60 grams) cornstarch
• 1 cup (240 milliliters) water

Topping Ingredients:

• 2 cups (480 milliliters) heavy cream
• 0.25 cup (50 grams) sugar
• 0.25 cup (30 grams) toasted coconut shavings
• 0.5 cup (60 grams) toasted coconut shavings

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Instructions

1. Craft the macadamia nut crust by finely grinding the nuts in a food processor until they reach a sandy consistency. Incorporate softened butter and all-purpose flour, pulsing until the mixture becomes crumbly.
2. Gradually add ice-cold water (30 milliliters or ) to the nut mixture, blending until the dough just comes together. Shape the dough into a compact disk, wrap in plastic film, and refrigerate for 30 minutes to firm up.
3. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Roll out the chilled dough to fit an 8-inch (20-centimeter) pie dish, carefully pressing into the edges and trimming excess.
4. Blind bake the crust for 15 minutes, using pie weights or dried beans to prevent rising. Remove weights and continue baking until golden brown, approximately 5-7 minutes more.
5. Prepare the coconut filling by creating a smooth slurry with cornstarch and water in a separate small bowl. Combine coconut cream, whole milk, and granulated sugar in a heavy-bottomed saucepan.
6. Heat the mixture over medium heat, whisking constantly. Once it begins to simmer, add the cornstarch slurry and coconut extract, stirring continuously until the filling thickens and becomes glossy.
7. Pour half of the coconut filling into the prepared crust, spreading evenly. Melt dark chocolate and fold into the remaining filling, creating a marbled two-tone effect.
8. Carefully layer the chocolate-infused coconut mixture over the first layer, using a spatula to create a smooth surface. Refrigerate the pie for at least 2 hours to set completely.
9. Whip heavy cream with powdered sugar until stiff peaks form. Toast coconut shavings in the oven at 175 degrees Celsius (350 degrees Fahrenheit) for 5-7 minutes, watching carefully to prevent burning.
10. Once the pie is thoroughly chilled, generously top with the whipped cream and sprinkle with the golden-brown toasted coconut shavings. Serve chilled and enjoy the luxurious tropical dessert.

Notes

• Crafting this pie requires patience and precision, transforming simple ingredients into a tropical dessert masterpiece.
• Macadamia nuts provide a rich, buttery foundation that elevates the entire crust with their distinctive Hawaiian flavor.
• Coconut cream creates a silky, luxurious filling that melts smoothly across your palate, balancing sweetness with creamy texture.
• Layering chocolate into half the filling adds depth and complexity, turning a classic haupia into a more indulgent experience.
• Toasted coconut shavings sprinkled on top bring a delightful crunch and extra aromatic dimension to the final presentation.
• Chilling the pie allows flavors to meld and the filling to set perfectly, ensuring each slice is beautifully structured.

• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Hawaiian

Nutrition

• Serving Size: 8
• Calories: 380 kcal
• Sugar: 22g
• Sodium: 180mg
• Fat: 20g
• Saturated Fat: 12g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 55mg