Description
The Haupia Pie with Macadamia Crust is a sublime treat that merges the nutty, buttery texture of macadamia nuts with the smooth, rich flavor of coconut cream, creating a multi-layered dessert that’s as pleasing to the eye as it is to the palate. Each bite offers a burst of tropical flavors, balanced with a hint of chocolate, making it a perfect ending to any meal.
Perfect for any season, this pie offers a refreshing taste of the tropics, making it a standout dessert for gatherings, holidays, or as a special treat just for you. Whether you’re a seasoned baker or a newcomer, this pie promises to deliver satisfaction and delight to all who taste it.
Ingredients
For the Crust:
1 ¼ – 1 ½ cups flour
½ cup cold & cubed butter
½ cup macadamia pieces
½ tsp salt
3–5 tbsp ice water
For the Filling:
1 can coconut cream (13.5– 15 ounces)
1 cup whole milk
2 tsp coconut extract
1 cup sugar
1 cup chocolate chips
For the Slurry:
½ cup cornstarch
1 cup water
For the Topping:
2 cups heavy cream
¼ cup sugar
1/4–1/2 cup toasted coconut shavings
Instructions
Crust: In a food processor, pulse macadamia nuts until fine. Add cold cubed butter and flour; pulse again. Gradually add ice water until dough is crumbly. Form into a disk, wrap in plastic, and refrigerate 20-60 minutes. Roll out, fit into an 8″ pie dish, and bake at 350 F for about 15 mins.
Filling: Create a slurry with cornstarch and water. In a saucepan, whisk coconut cream, milk, and sugar. Simmer, then add coconut extract and slurry, cooking until thickened. Pour half the filling into the crust, mix chocolate into the remaining filling and add on top. Smooth with a spatula.
Topping: Whip heavy cream with sugar to stiff peaks. Toast coconut shavings in the oven at 350? for 5-7 mins. Cool pie completely and top with whipped cream and coconut.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 530