Chocolate Haupia Pie

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  • 1 4.5-oz can (1 cup or 125g) Hamakua Unsalted Macadamia Nuts
  • 1 ¼ cups (175g) all-purpose flour
  • 4 Tbsp (55g) granulated sugar
  • 4 Tbsp (55g) dark brown sugar, packed
  • 1 tsp salt
  • 8 Tbsp (4oz or 113g) unsalted butter, cold and cubed
  • 2 Tbsp milk, cold
  • ½ tsp vanilla extract


  • 1 cup whole milk
  • 1 13.5-oz can full fat coconut milk
  • 1 cup (215g) granulated sugar
  • 1 cup water
  • ½ cup (70g) cornstarch
  • ⅞ cup (130g) Nói Síríus 56% Bittersweet Chocolate


  1. Heat oven to 325°F.
  2. Spread out macadamia nuts on rimmed baking sheet. Bake until light golden, around 5 minutes. Let cool completely. (If you’re impatient like us, spread the macadamias out on a plate, then stick ‘em in the fridge.)
  3. Grease a 9" springform pan.
  4. Place macadamias in food processor. Add flour, sugars, and salt. Pulse until you achieve a fine meal.
  5. With food processor running, drop butter cubes in one at a time. Once all butter has been added, run food processor for 1 additional minute.
  6. Add milk and vanilla, then pulse for 1 minute more.
  7. Press mixture into bottom of springform pan. Bake 25–35 minutes.
  8. Cool crust completely.
  9. To make the filling, in a medium pot, add milks and sugar; whisk until thoroughly combined.
  10. In a medium bowl, whisk cornstarch and water until smooth.
    NOTE: We recommend that you leave the whisk in the bowl, as you will probably need give this mixture another quick whisk before pouring into pot in next step.
  11. Place pot with milks/sugar mixture on burner turned to medium. Stir mixture constantly. After it comes to a boil, turn heat down to a simmer. Then SLOWLY pour in cornstarch mixture while whisking constantly. Continue whisking for three minutes until coconut pudding mixture thickens. Remove from heat.
  12. Melt chocolate in microwave in 30-second increments, stirring as necessary, until chocolate is thoroughly melted and smooth.
  13. Divide coconut pudding mixture into two equal portions (roughly 555g each).
  14. Pour melted chocolate into one of the puddings. Whisk until thoroughly mixed.
  15. Pour plain coconut pudding over crust, smoothing the surface with an offset spatula or the back of a spoon. Place springform pan in fridge.
  16. Let chocolate pudding cool for 5–10 minutes. (If it thickens a bit too much, whisk it a bit before continuing.)
  17. Pull springform pan out of fridge, then pour chocolate pudding over coconut pudding, smoothing top.
  18. Refrigerate pie for at least 2 hours before serving.
    NOTE: You can serve the pie with whipped cream and toasted coconut, but we think it’s plenty decadent as-is!


Adapted from: Cooking Hawaiian Style