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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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