Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 blind-baked 9-inch pie shell (homemade or store-bought)
- Chocolate layer: 1 cup whole milk; 1 cup full-fat coconut milk; 1/3 cup granulated sugar; 3 tbsp cornstarch; 2 tbsp unsweetened cocoa; pinch salt; 3 large egg yolks; 4 oz dark chocolate (60–70%), chopped; 2 tbsp unsalted butter; 1 tsp vanilla
- Haupia layer: 2 cups full-fat coconut milk; 1/2 cup water; 1/2 cup granulated sugar; 6 tbsp cornstarch; 1/8 tsp salt; 1/2 tsp vanilla or 1/4 tsp coconut extract
- Topping: 1 cup cold heavy cream; 2 tbsp powdered sugar; 1/2 tsp vanilla; 2–3 tbsp toasted coconut flakes (optional)
Do This
- 1. Blind-bake crust at 375°F/190°C: 20 minutes with pie weights, then 10–12 minutes uncovered until deep golden; cool completely.
- 2. Whisk chocolate pudding ingredients (except chocolate, butter, vanilla) and cook over medium, stirring, until thick bubbles form; off heat stir in chocolate, butter, vanilla; pour into crust.
- 3. Chill pie 20–30 minutes (or 10 minutes in the freezer) to set the chocolate surface.
- 4. Cook haupia: whisk all ingredients in a saucepan and simmer, stirring, until thick and glossy, 2–4 minutes; cool 5 minutes.
- 5. Spoon haupia gently over set chocolate; smooth top. Chill 2–3 hours until fully set.
- 6. Whip cream with sugar and vanilla to medium peaks; spread on pie, garnish with toasted coconut; chill 1 hour more, then slice with a hot, dry knife.
Why You’ll Love This Recipe
- Classic Hawaiian haupia meets silky dark chocolate for a striking two-layer pie.
- Crisp, blind-baked crust stays flaky—no soggy bottoms.
- Clean, bakery-style slices thanks to sturdy (yet tender) puddings and proper chill time.
- Make-ahead friendly dessert that keeps beautifully for gatherings.
Grocery List
- Produce: None (optional: fresh tropical flowers for serving decor)
- Dairy: Unsalted butter, whole milk, heavy cream, large eggs
- Pantry: All-purpose flour (if making crust), granulated sugar, powdered sugar, cornstarch, unsweetened cocoa powder, dark chocolate (60–70%), vanilla extract, coconut milk (canned, full-fat), salt, pie weights (beans or rice), toasted coconut flakes (optional)
Full Ingredients
Crisp Pie Crust (9-inch)
- Option A (store-bought): 1 refrigerated 9-inch pie shell
- Option B (homemade all-butter): 1 1/4 cups (155 g) all-purpose flour; 1 tbsp sugar; 1/2 tsp fine sea salt; 8 tbsp (113 g) cold unsalted butter, diced; 3–4 tbsp ice water
- Optional for sealing: 1 egg white, lightly beaten
Dark Chocolate Pudding Layer
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) full-fat coconut milk (canned, well-shaken)
- 1/3 cup (67 g) granulated sugar
- 3 tbsp (24 g) cornstarch
- 2 tbsp (10 g) unsweetened cocoa powder
- Pinch fine sea salt
- 3 large egg yolks
- 4 oz (113 g) dark chocolate (60–70%), finely chopped
- 2 tbsp (28 g) unsalted butter
- 1 tsp vanilla extract
Haupia (Coconut) Layer
- 2 cups (480 ml) full-fat coconut milk (canned, well-shaken)
- 1/2 cup (120 ml) water
- 1/2 cup (100 g) granulated sugar
- 6 tbsp (48 g) cornstarch
- 1/8 tsp fine sea salt
- 1/2 tsp vanilla extract or 1/4 tsp coconut extract
Whipped Cream Topping
- 1 cup (240 ml) heavy cream, very cold
- 2 tbsp (16 g) powdered sugar
- 1/2 tsp vanilla extract
- Optional garnish: 2–3 tbsp toasted coconut flakes or dark chocolate curls
Step-by-Step Instructions
Step 1: Blind-bake the crust until crisp
If using a store-bought shell, fit it into a 9-inch pie plate. If making homemade, cut butter into flour, sugar, and salt until pea-sized, sprinkle in ice water, and gently bring together. Flatten into a disc, wrap, and chill 1 hour. Roll to a 12-inch circle, fit into a 9-inch pie plate, and crimp. Freeze the lined shell 15 minutes to minimize shrinkage.
Preheat oven to 375°F (190°C). Line the crust with parchment and fill with pie weights. Bake 20 minutes, remove weights and parchment, dock the base with a fork, and bake 10–12 minutes more until deeply golden. For extra insurance against sogginess, brush the hot crust lightly with beaten egg white. Cool completely, about 30 minutes.
Step 2: Set up for the fillings
Place a fine-mesh sieve over a medium bowl for the chocolate pudding. Measure and chop the dark chocolate. Have all ingredients for both layers measured before you begin; both puddings thicken quickly.
Step 3: Cook the dark chocolate pudding
In a medium saucepan, whisk together sugar, cornstarch, cocoa, and salt. Whisk in whole milk and coconut milk until smooth, then whisk in egg yolks. Cook over medium heat, whisking constantly, until the mixture comes to a full bubble and thickens to a glossy pudding, 6–8 minutes. Remove from heat; whisk in chopped chocolate, butter, and vanilla until silky.
Strain through the sieve into the bowl for an extra-smooth texture, then immediately pour into the cooled crust. Smooth the top. Chill 20–30 minutes (or 10 minutes in the freezer) to set the surface so layers stay distinct.
Step 4: Toast coconut for garnish (optional)
While the chocolate layer chills, toast 2–3 tbsp coconut flakes in a dry skillet over medium heat, stirring, until golden, 3–4 minutes. Transfer to a plate to cool.
Step 5: Cook the coconut haupia
In a clean saucepan, whisk coconut milk, water, sugar, cornstarch, salt, and vanilla until smooth. Cook over medium heat, stirring constantly with a rubber spatula, scraping the corners, until thick bubbles break the surface and the mixture becomes shiny and very thick, 2–4 minutes. Remove from heat and let stand 5 minutes, whisking once or twice to release excess steam.
Step 6: Layer the haupia over chocolate
Spoon the warm (not hot) haupia over the set chocolate layer in several dollops to avoid disturbing it. Use an offset spatula to gently connect the dollops and smooth the surface. Chill the pie uncovered for 2–3 hours, until both layers are cold and firm.
Step 7: Whip and add the topping
Beat cold heavy cream, powdered sugar, and vanilla to medium peaks. Spread or pipe over the chilled pie. Sprinkle with toasted coconut or chocolate curls if using. For cleanest slices, chill at least 1 hour more after topping.
Step 8: Slice cleanly and serve
Run a thin knife around the edge of the pie. Use a knife dipped in hot water and wiped dry between cuts to slice. Serve cold. The layers should be distinct: glossy dark chocolate below and cool, snowy haupia above, topped with billowy cream.
Pro Tips
- Use canned, full-fat coconut milk and shake well; light or beverage-style coconut milk will not set properly.
- Strain the chocolate pudding for the silkiest texture and neat layers.
- Chill in stages: brief chill after chocolate, then after haupia, then after whipped cream for postcard-perfect slices.
- Brush a hot, blind-baked crust with egg white to seal and keep it crisp.
- To stabilize whipped cream for overnight holding, add 1 tsp cornstarch or 1 tsp powdered gelatin (bloomed and cooled) while whipping.
Variations
- Chocolate Cookie Crust: Swap the pastry crust for a 2-cup chocolate wafer crumb crust mixed with 5 tbsp melted butter; press and bake 10 minutes at 350°F/175°C.
- Macadamia Shortbread Crust: Replace 1/4 cup flour with finely ground macadamias in the homemade crust for a nutty Hawaiian twist.
- Dairy-Light Chocolate Layer: Replace whole milk with additional coconut milk and skip butter for a richer coconut vibe; add 1 extra tbsp cornstarch to maintain firmness.
Storage & Make-Ahead
Assemble up to 24 hours in advance and keep covered and refrigerated. Best within 2–3 days. The blind-baked crust can be baked 1 day ahead and stored airtight at room temperature. Freezing is not recommended (cornstarch-thickened puddings can become weepy once thawed). For extra stability on day 2–3, use stabilized whipped cream as noted in Pro Tips.
Nutrition (per serving)
Approximate for 1/10 of pie: 570 calories; 41 g fat; 46 g carbohydrates; 6 g protein; 26 g sugar; 260 mg sodium. Values will vary based on crust choice and garnish.
