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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Filling Development: Once mixture simmers, incorporate cornstarch slurry and coconut extract. Stir continuously until filling thickens and develops a glossy appearance.
- 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.
- 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.
- 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