Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.

Mom's Chocolate Haupia Pie

This is a classic Hawaii favorite originated by Ted's Bakery on the north shore. I've made a few adjustments through the years and this is my version.

Posted By: Thyra Abraham
Rating   View Rating(1)
Already Voted! | 0 people have saved this recipe

Print   Add to Printer1580 Times Printed

Prep Time: 20 | Cook Time: 45 | Ready In: 2+ hours
Ingredients: Print   Add to cart
US Metric
  • 1 cup milk
  • 1 (14 ounce) can coconut milk
  • 1 cup white sugar
  • 1 cup water
  • 1/2 cup cornstarch
  • 7/8 cup semi-sweet chocolate chips
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup white sugar

Macadamia Nut Shortbread Crust

  • 1 cup Island Princess Hawaii unsalted macadamia nuts
  • 1 cup all purpose flour
  • 4 Tablespoons rice flour
  • 4 Tablespoons granulated sugar
  • 4 Tablespoons dark brown sugar
  • 1 teaspoon salt
  • 8 Tablespoons cold unsalted butter, cut into 1/4" cubes
  • 2 Tablespoons cold milk
  • 1/2 teaspoon Vanilla extract

Cooking Process:


Preheat oven to 325 degrees, coat pie pan with cooking spray.  Place toasted nuts in food processor, add dry ingredients. Pulse until a fine meal is achieved. Add  cold butter a little at a time and pulse.  Add milk and vanilla, pulse again. Crust will slowly form.  Press mixture into pie pan, bake for 25-35 minutes.  Cool.


In medium pan, add coconut milk, heavy whipping cream, sugar and whisk. In separate bowl, whisk cornstarch and water until smooth. Turn burner on medium and stir the milk mixture constantly.  Once it comes to a boil, turn heat down to a simmer and SLOWLY add cornstarch mixture, whisking constantly for three minutes until  mixture thickens.  In a microwave safe bowl, melt chocolate in microwave for 1 minute, stir, then repeat until completely melted (2-3 minutes).  Separate the coconut pudding mixture into two equal portions.  Add melted chocolate to one of the puddings and stir until entirely mixed.  Pour coconut pudding over the pie crust.  Let the chocolate pudding cool for 5-10 minutes, then pour over the coconut pudding.  Refrigerate for two hours, garnish.

User Reviewsview all rating
Reviewed on: Oct 8, 2015 By
I usually don't rate things but this recipe is a thumbs up in my book , thank you for sharing this recipe.