Tropical Haupia Pie with Macadamia Nut Crust Recipe: Island Bliss

Tropical dreams come alive with this decadent haupia pie nestled in a rich, crunchy macadamia nut crust that transports you straight to Hawaiian paradise.

The silky smooth coconut custard layers melt effortlessly on your tongue, creating a sublime dessert experience.

Hawaiian cuisine shines through in this simple yet elegant pie that balances creamy textures with nutty undertones.

Each bite promises a delightful dance of traditional flavors and contemporary culinary creativity.

macadamia nuts add a luxurious crunch that complements the delicate coconut filling perfectly.

This dessert brings the warmth of island traditions right to your dining table.

Let’s find out this irresistible treat and let your taste buds embark on a sweet Hawaiian adventure.

Quick Recipe Overview

Prep Time: 40 minutes

Cook Time: 15 minutes

Total Time: 55 minutes

Calories: 550 kcal

Servings: 9

Haupia Pie Ingredient Breakdown

• Flour: Provides structure and base for the crispy, crumbly pie foundation with delicate texture.
• Macadamia Pieces: Adds rich, buttery crunch and Hawaiian-inspired nutty flavor profile.
• Cold Butter: Creates flaky layers by forming pockets of fat during baking.
• Salt: Enhances overall taste and balances sweetness in the crust.
• Ice Water: Helps bind ingredients while keeping dough cool for optimal texture.

• Coconut Cream: Delivers intense tropical richness and smooth consistency.
• Whole Milk: Adds creamy depth and helps balance coconut cream's intensity.
• Sugar: Provides balanced sweetness and helps stabilize filling.
• Coconut Extract: Amplifies authentic coconut flavor with concentrated essence.

• Cornstarch, Water: Creates smooth slurry to transform liquid filling into perfectly set, silky texture.

• Heavy Cream, Sugar: Whips into light, cloud-like topping with delicate sweetness.
• Toasted Coconut Shavings: Introduces delightful crunch and caramelized tropical note.

Tools for Coconut Haupia

• Food Processor: Crucial for grinding macadamia nuts and mixing crust ingredients smoothly.
• Pie Dish (8-inch): Perfect for shaping and baking the delicate crust.
• Saucepan: Essential for simmering and thickening the creamy coconut filling.
• Spatula: Helps spread and smooth the layered chocolate and coconut filling.
• Mixing Bowl: Necessary for preparing the slurry and whipping cream.
• Whisk: Great for mixing cornstarch slurry and whipping cream.
• Baking Sheet: Used for toasting coconut shavings evenly.
• Rolling Pin: Helps roll out the crust dough perfectly.
• Measuring Cups and Spoons: Ensures precise ingredient measurements.

How to Make a Macadamia-Crusted Haupia Pie

• Nutty Foundation

Create a crisp base using ground macadamia nuts, butter, and flour. Blend ingredients until they form a delicate crumbly texture. Press the mixture into a pie dish and bake until golden and aromatic.

• Silky Coconut Heart

Craft a luxurious coconut filling by gently heating coconut cream with sweet undertones. Thicken the mixture using a smooth cornstarch blend. Divide the filling, infusing one layer with rich chocolate for a stunning contrast.

• Dreamy Crowning Glory

Transform heavy cream into a cloud-like topping, whisking until peaks form. Sprinkle toasted coconut shavings across the surface for a delightful crunch and tropical essence. Allow the pie to rest and chill completely before serving.

Tips to Layer Haupia and Cream Cleanly

• Crush macadamia nuts super fine for an ultra-smooth, buttery crust that melts in your mouth.
• Whisk constantly while simmering to prevent scorching and achieve silky-smooth filling consistency.
• Gently fold melted chocolate for beautiful marbled effect without overmixing the layers.
• Let pie cool completely before adding whipped cream to maintain perfect fluffy texture and prevent melting.
• Prepare pie one day ahead and refrigerate for deeper flavor development and easier serving.

Serving Suggestions for a Hawaiian Classic

• Tropical Paradise Plate: Serve this haupia pie on a vibrant, colorful platter that echoes Hawaii's lush landscapes. Garnish with fresh pineapple wedges and a sprinkle of edible flowers for an authentic island presentation.
• Island Dessert Companion: Pair the pie with a scoop of macadamia nut ice cream or a small glass of coconut rum for an elevated tropical experience. The creamy texture and rich flavors will complement the pie's delicate layers.
• Coconut Lover's Dream: Create a stunning dessert board featuring this haupia pie alongside coconut macaroons, fresh tropical fruits, and a drizzle of dark chocolate sauce. Arrange the slices with artistic flair to showcase the beautiful chocolate and coconut layers.
• Afternoon Tea Special: Slice the pie into small, elegant portions perfect for a Hawaiian-inspired afternoon tea. Serve on delicate china with a light coconut or green tea to balance the pie's rich, creamy texture.

Keep Haupia Pie Creamy Through Storage

• Refrigerator Sanctuary: Keep your haupia pie chilled at 40°F or below, ensuring maximum freshness for up to 3-4 days. Cover loosely with plastic wrap or aluminum foil to prevent absorption of other food odors.
• Slice and Serve Strategy: Cut clean, precise slices using a heated knife for smooth edges. Wipe the blade between cuts to maintain pristine presentation and prevent crumbling of the delicate macadamia nut crust.
• Freezer-Friendly Option: Wrap the entire pie or individual slices tightly in plastic wrap, then aluminum foil. Freeze for maximum 2 months. Thaw overnight in the refrigerator to maintain texture and prevent soggy crust.
• Make-Ahead Magic: Prepare the crust and filling one day ahead, keeping components separate. Assemble and finish with whipped cream and toasted coconut just before serving to retain optimal crispness and flavor intensity.

Creamy Haupia Pie with Macadamia Nut Crust Recipe

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4.8 from 12 reviews

• Total Time: 55 minutes
• Yield: 9 1x

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Description

Hawaiian haupia pie balances creamy coconut custard with a rich macadamia nut crust, delivering tropical dessert perfection. Smooth layers and nutty undertones invite dessert enthusiasts to savor Pacific island sweetness.

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Ingredients

Scale 1x2x3x

• 1.5 cups (0.36 liters) flour
• 1.25 cups (0.3 liters) flour
• 1 can (13.5 oz / 400 mL) coconut cream
• 1 cup (240 mL) whole milk
• 1 cup (200 g) sugar
• 1 cup (170 g) chocolate chips
• 0.5 cup (118 mL) cold and cubed butter
• 0.5 cup (60 g) macadamia pieces
• 0.5 cup (60 g) cornstarch
• 0.5 cup (60 g) toasted coconut shavings
• 0.5 cup (60 g) toasted coconut shavings
• 0.5 tsp salt
• 0.25 cup (50 g) sugar
• 0.25 cup (30 g) toasted coconut shavings
• 2 cups (480 mL) heavy cream
• 2 tsp coconut extract
• 3 tbsps ice water
• 5 tbsps ice water
• 1 cup (240 mL) water

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Instructions

1. Macadamia Nut Crust Preparation: Pulverize macadamia nuts in a food processor until sandy, then blend with softened butter and flour until crumbly. Introduce ice-cold water and pulse until dough forms a cohesive mass.
2. Crust Chilling and Shaping: Form dough into a compact disk, encase in plastic film, and refrigerate for 30 minutes. Preheat oven to 175 degrees Celsius. Roll out chilled dough, carefully line an 8-inch pie dish, trimming excess edges.
3. Blind Baking Process: Cover crust with pie weights or dried beans, bake for 15 minutes. Remove weights and continue baking until achieving a golden-brown hue, approximately 5-7 minutes.
4. Coconut Filling Creation: Whisk cornstarch with water to create a smooth slurry. In a heavy saucepan, combine coconut cream, whole milk, and sugar. Heat over medium temperature, stirring constantly.
5. Filling Development: Once mixture simmers, incorporate cornstarch slurry and coconut extract. Stir continuously until filling thickens and develops a glossy appearance.
6. Layering Technique: Pour half the coconut filling into pre-baked crust. Melt dark chocolate and fold into remaining filling, creating a marbled two-tone effect. Carefully layer chocolate-infused mixture over initial layer.
7. Chilling and Topping Preparation: Refrigerate pie for minimum 2 hours to set completely. Whip heavy cream with powdered sugar until forming stiff peaks. Toast coconut shavings in oven at 175 degrees Celsius for 5-7 minutes, monitoring closely to prevent burning.
8. Final Presentation: Once thoroughly chilled, crown pie with whipped cream and sprinkle with golden-brown toasted coconut shavings. Serve chilled and savor this tropical indulgence.

Notes

• Crust Consistency Check: Pulse macadamia nuts until they resemble fine sand to ensure a perfect, crumbly texture that binds well.
• Chilling Technique: Refrigerate the dough for exactly 30 minutes to prevent shrinkage and maintain the crust’s structural integrity during baking.
• Filling Thickening Tip: Continuously whisk the coconut mixture to prevent scorching and achieve a smooth, glossy consistency that sets perfectly.
• Topping Precision: Watch coconut shavings carefully while toasting to capture golden-brown color without burning, adding a delightful crunch and depth of flavor.

• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Hawaiian

Nutrition

• Serving Size: 9
• Calories: 550
• Sugar: 40 g
• Sodium: 150 mg
• Fat: 36 g
• Saturated Fat: 22 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 53 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 80 mg