Chocolate haupia pie is one of Hawaii’s most iconic desserts, and once you try it, you’ll understand why locals are so passionate about it. Layers of rich chocolate pudding and creamy coconut haupia (a traditional Hawaiian coconut pudding) in a buttery graham cracker crust, topped with whipped cream and chocolate shavings—it’s the perfect combination of chocolate and coconut that tastes like a tropical vacation.
I first tried chocolate haupia pie at Ted’s Bakery on Oahu’s North Shore, and I was immediately hooked. The contrast between the rich chocolate layer and the light, creamy coconut layer was just perfect. When I got home, I knew I had to learn how to make it. Now it’s my go-to dessert when I want something that feels special and tropical.
Why This Recipe Works
What makes chocolate haupia pie special is the layering of flavors and textures. The graham cracker crust provides a buttery, crunchy base. The chocolate layer is rich and pudding-like. The haupia layer is light, creamy, and has that distinctive coconut flavor. And the whipped cream topping adds a cloud-like finish. Every bite has all these elements, and they work together perfectly.
The key is making proper haupia—a traditional Hawaiian coconut pudding thickened with cornstarch. It’s similar to coconut cream pie filling but has a firmer, more set texture that holds its shape when sliced.
The Complete Recipe
What You’ll Need
For the Graham Cracker Crust:
2 cups graham cracker crumbs (about 14 crackers)
½ cup unsalted butter, melted
¼ cup granulated sugar
For the Chocolate Layer:
1½ cups whole milk
½ cup granulated sugar
⅓ cup cornstarch
¼ cup unsweetened cocoa powder
Pinch of salt
4 oz semi-sweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract
For the Haupia (Coconut) Layer:
1 can (13.5 oz) full-fat coconut milk
1 cup whole milk
¾ cup granulated sugar
¾ cup cornstarch
Pinch of salt
1 teaspoon vanilla extract
For the Topping:
2 cups heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
Chocolate shavings or curls for garnish
Step-by-Step Instructions
Step 1: Make the Graham Cracker Crust
Preheat your oven to 350°F (175°C).
In a bowl, mix the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
Bake for 10 minutes until lightly golden. Remove and let cool completely.
Step 2: Make the Chocolate Layer
In a medium saucepan, whisk together the milk, sugar, cornstarch, cocoa powder, and salt until smooth with no lumps.
Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil (about 5-7 minutes). It should be thick like pudding.
Remove from heat and stir in the chopped chocolate, butter, and vanilla extract. Stir until the chocolate is completely melted and smooth.
Pour the chocolate mixture into the cooled crust, spreading it evenly. Let it cool for about 10 minutes, then refrigerate while you make the haupia layer.
Step 3: Make the Haupia Layer
In a clean saucepan, whisk together the coconut milk, whole milk, sugar, cornstarch, and salt until smooth.
Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil (about 5-7 minutes). It should be thick and glossy.
Remove from heat and stir in the vanilla extract.
Let the haupia cool for about 5 minutes, stirring occasionally to prevent a skin from forming.
Pour the haupia over the chocolate layer, spreading it evenly. The chocolate layer should be set enough that the haupia doesn’t mix with it.
Cover the pie with plastic wrap (press it directly onto the surface to prevent a skin) and refrigerate for at least 4 hours or overnight until completely set.
Step 4: Make the Whipped Cream Topping
When ready to serve, beat the heavy cream, powdered sugar, and vanilla extract in a bowl until stiff peaks form.
Spread or pipe the whipped cream over the haupia layer.
Garnish with chocolate shavings or curls.
Step 5: Serve
Slice and serve cold. The pie should have distinct layers that hold their shape when sliced.
Store any leftovers covered in the refrigerator for up to 3 days.
Tips I’ve Learned Along the Way
Whisk Constantly: Both the chocolate and haupia layers need constant whisking to prevent lumps and burning.
Let Chocolate Set First: The chocolate layer needs to cool and set slightly before adding the haupia, or they’ll mix together.
Full-Fat Coconut Milk: Use full-fat coconut milk for the best flavor and texture. Light coconut milk won’t work as well.
Chill Thoroughly: The pie needs at least 4 hours to set properly. Overnight is even better.
Press Plastic Wrap on Surface: This prevents a skin from forming on the haupia layer.
Sharp Knife for Slicing: Wipe the knife clean between slices for neat, distinct layers.
Make Ahead: This pie is perfect for making ahead. It keeps well in the refrigerator for up to 3 days.
Variations I Love:
Macadamia Crust: Add chopped macadamia nuts to the graham cracker crust
Dark Chocolate: Use dark chocolate instead of semi-sweet for a richer flavor
Toasted Coconut: Garnish with toasted coconut flakes
Chocolate Whipped Cream: Add cocoa powder to the whipped cream
Mini Pies: Make individual servings in small tart pans
Why This Pie is Special
Chocolate haupia pie is the taste of Hawaii in dessert form. The combination of rich chocolate and creamy coconut is just perfect—not too heavy, not too light, with layers that complement each other beautifully. It’s the kind of dessert that makes you close your eyes and savor every bite.
What I love most is how it’s both familiar and exotic. If you like chocolate cream pie or coconut cream pie, you’ll love this. But the haupia layer adds something special—that distinctive coconut flavor and silky texture that makes it uniquely Hawaiian.
It’s also a showstopper. When you slice into it and reveal those distinct layers, people are always impressed. It looks like it came from a bakery, but it’s actually quite straightforward to make at home.
Serving Suggestions
Chocolate haupia pie is traditionally served as dessert with:
Strong Hawaiian coffee
Tropical fruit on the side (pineapple, mango)
Macadamia nuts for garnish
At luaus and celebrations
For special occasions
As a taste of Hawaii at home
The Bottom Line
If you’ve never tried chocolate haupia pie, you’re missing out on one of Hawaii’s greatest desserts. The layers of chocolate and coconut create this perfect balance that’s rich but not heavy, sweet but not cloying, and absolutely delicious.
I make this whenever I’m craving something tropical and special, or when I want to share a taste of Hawaii with friends and family. It’s one of those desserts that always gets rave reviews and has people asking for the recipe.
Give it a try, and I think you’ll understand why chocolate haupia pie is so beloved in Hawaii. It’s one of those desserts that becomes a favorite from the first bite.
Have you tried chocolate haupia pie? What’s your favorite Hawaiian dessert? Let me know in the comments!
Recipe Card
Chocolate Haupia Pie
Prep Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 50 minutes
Servings: 8-10 slices
Difficulty: Intermediate
Ingredients:
Graham Cracker Crust:
2 cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
Chocolate Layer:
1½ cups whole milk
½ cup granulated sugar
⅓ cup cornstarch
¼ cup unsweetened cocoa powder
Pinch of salt
4 oz semi-sweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Haupia Layer:
1 can (13.5 oz) full-fat coconut milk
1 cup whole milk
¾ cup granulated sugar
¾ cup cornstarch
Pinch of salt
1 teaspoon vanilla extract
Topping:
2 cups heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
Chocolate shavings
Instructions:
Preheat oven to 350°F
Mix graham crumbs, melted butter, sugar
Press into 9-inch pie pan
Bake 10 minutes, cool completely
Whisk milk, sugar, cornstarch, cocoa, salt in saucepan
Cook whisking constantly until thick, 5-7 minutes
Remove from heat, stir in chocolate, butter, vanilla
Pour into crust, cool 10 minutes, refrigerate
Whisk coconut milk, milk, sugar, cornstarch, salt in clean pan
Cook whisking constantly until thick, 5-7 minutes
Remove from heat, stir in vanilla
Cool 5 minutes, pour over chocolate layer
Cover with plastic wrap on surface, refrigerate 4+ hours
Beat cream, powdered sugar, vanilla to stiff peaks
Spread over haupia layer
Garnish with chocolate shavings
Slice and serve cold
Tips for Success:
Whisk constantly (prevents lumps)
Let chocolate set before adding haupia
Use full-fat coconut milk
Chill thoroughly (4+ hours)
Press plastic wrap on surface
Sharp knife for clean slices
Make ahead (keeps 3 days)
Storage:
Refrigerate covered up to 3 days
Best served cold
Nutrition (per slice):
Calories: ~480
Fat: 28g
Protein: 5g
Carbohydrates: 54g
Sugar: 38g
