Chocolate Haupia Pie Recipe

Prepare crust

Preheat oven to 350°F (175°C). Grease a 9-inch pie dish lightly or line with parchment. In a medium bowl combine graham cracker crumbs, sugar and salt. Stir in melted butter until mixture resembles wet sand and holds together when pressed.

Press crumbs evenly into the bottom and up the sides of the pie dish (about 1/4–1/2 inch thick). Use the bottom of a measuring cup to compact the crust firmly. Bake for 8–10 minutes until set and fragrant. Remove from oven and let cool while preparing fillings.

Mix dry ingredients

In a medium bowl whisk together sugar, cocoa powder, cornstarch and salt until evenly combined.

Temper eggs and cook

In a medium saucepan whisk together whole milk and coconut milk and warm over medium heat until just steaming (not boiling). In a separate small bowl whisk the 3 egg yolks. Gradually whisk about 1/2 cup of the warm milk mixture into the yolks to temper them, then pour the tempered yolks back into the saucepan with the remaining milk, whisking constantly.

Whisk the dry mixture into the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a low boil, about 4–6 minutes. Continue to cook and whisk for 1 minute after it first boils to cook out the cornstarch taste. Remove from heat.

Stir in the butter and vanilla until butter is fully melted and the filling is glossy. Taste and adjust sweetness if needed. Allow the chocolate filling to cool for 8–10 minutes, stirring occasionally to prevent a skin from forming.

Pour the warm chocolate filling into the cooled baked crust, smoothing the top with a spatula. Let cool at room temperature for 15–20 minutes.

Combine and cook

In a small bowl whisk the cornstarch into the 1/4 cup of coconut milk taken from the 2 cups (or use a few tablespoons of the measured milk) until smooth. In a saucepan combine the remaining coconut milk, the reserved coconut milk mixture, sugar and salt. Whisk to combine and warm over medium heat, whisking constantly until the mixture thickens and just comes to a boil, about 4–6 minutes.

Once thickened to a pudding-like consistency, remove from heat and stir in vanilla. To ensure a smooth layer, cool the haupia for 3–4 minutes, then gently pour or spoon it over the chocolate layer, spreading carefully so you don't mix the layers.

Press a piece of plastic wrap directly onto the haupia surface to prevent a skin from forming. Refrigerate the assembled pie for at least 3 hours (preferably 4 hours) until fully set.

Before serving, remove plastic wrap. If desired, whip cream to soft peaks and spread or pipe over the set haupia layer. Sprinkle toasted coconut flakes and chocolate shavings or dust with cocoa powder.

Slice with a sharp knife (warm the blade in hot water and wipe dry between cuts for clean slices). Serve chilled. Leftovers will keep covered in the refrigerator for up to 3 days.