Haupia Pie Recipe
Coconut pudding pie with a graham cracker crust.
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Ingredients
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Crust
Haupia Filling
Topping
Method
Crust Preparation
- 1
Make the Crust
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are fully coated with butter.
- 2
Form the Crust
Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie pan. Ensure it's evenly spread to create a stable crust.
- 3
Bake the Crust
Preheat the oven to 350°F (175°C). Bake the crust for 8-10 minutes or until it's lightly golden. Remove from the oven and let cool completely.
Haupia Filling Preparation
- 4
Mix Dry Ingredients
In a saucepan, whisk together the granulated sugar, cornstarch, and salt until well combined.
- 5
Add Coconut Milk and Water
Gradually add the coconut milk and water to the saucepan, whisking constantly to prevent lumps from forming.
- 6
Cook the Filling
Place the saucepan over medium heat and cook, stirring frequently, until the mixture thickens and starts to bubble, about 5-7 minutes.
- 7
Add Vanilla
Remove the saucepan from heat and stir in the vanilla extract. Mix well to combine.
- 8
Fill the Crust
Pour the haupia filling into the cooled graham cracker crust. Smooth the top with a spatula.
- 9
Chill the Pie
Refrigerate the pie for at least 4 hours, or until the filling is set.
Topping Preparation
- 10
Prepare Topping
Once the pie is set, top with whipped cream and sprinkle toasted coconut flakes evenly over the top.
- 11
Serve
Slice the haupia pie and serve chilled. Enjoy your delicious Hawaiian dessert!