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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter.
- 2
Form the crust
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Make sure it is evenly distributed.
- 3
Bake the crust
Bake in the preheated oven for 8-10 minutes or until lightly golden. Remove from the oven and let cool while you prepare the filling.
Filling Preparation
- 4
Combine filling ingredients
In a medium saucepan, whisk together the coconut milk, granulated sugar, cornstarch, and salt over medium heat.
- 5
Cook the filling
Continuously whisk the mixture until it thickens and begins to bubble, about 5-7 minutes. Remove from heat.
- 6
Add flavorings
Stir in the vanilla extract and shredded coconut until evenly distributed.
- 7
Fill the crust
Pour the coconut filling into the cooled pie crust, spreading it evenly. Let it cool to room temperature before refrigerating.
- 8
Chill the pie
Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set.
Topping Preparation
- 9
Prepare the whipped cream
In a medium mixing bowl, beat the heavy cream with an electric mixer until it begins to thicken. Gradually add the powdered sugar and continue to beat until stiff peaks form.
- 10
Top the pie
Spread the whipped cream over the chilled haupia filling, smoothing it out evenly.
- 11
Garnish the pie
Sprinkle shredded coconut on top of the whipped cream for garnish.
