Haupia Pie Recipe
Coconut pudding on a graham cracker crust.
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Preheat Oven
Preheat your oven to 350°F (175°C).
- 2
Mix Crust Ingredients
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and crumbly.
- 3
Form Crust
Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan. Use the bottom of a measuring cup to pack it tightly.
- 4
Bake Crust
Bake in the preheated oven for 8-10 minutes until golden. Remove from oven and allow to cool completely.
Filling Preparation
- 5
Combine Dry Ingredients
In a saucepan, whisk together the sugar, cornstarch, and salt.
- 6
Add Coconut Milk and Water
Gradually stir in the coconut milk and water until there are no lumps.
- 7
Cook Mixture
Place the saucepan over medium heat and continuously stir until the mixture thickens and begins to bubble, about 5-7 minutes.
- 8
Add Vanilla and Shredded Coconut
Remove from heat and stir in the vanilla extract and shredded coconut until fully combined.
- 9
Pour Filling into Crust
Pour the coconut filling into the cooled graham cracker crust, smoothing out the top with a spatula.
- 10
Chill Pie
Cover with plastic wrap and refrigerate for at least 4 hours or until set.
Topping Preparation
- 11
Prepare Whipped Cream
Before serving, whip the cream until soft peaks form.
- 12
Garnish the Pie
Spread the whipped cream over the chilled pie and sprinkle the shredded coconut on top.
- 13
Serve
Slice the pie and serve chilled, enjoying the creamy coconut flavor!