Haupia Pie Recipe
Coconut cream pie with a graham cracker crust.
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
Make the crust
In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated.
Form the crust
Press the graham cracker mixture into the bottom and up the sides of a 9-inch pie pan evenly.
Bake the crust
Preheat your oven to 350°F (175°C) and bake the crust for 8-10 minutes until golden brown. Remove from oven and let cool.
Filling Preparation
Combine ingredients
In a saucepan, whisk together coconut milk, coconut cream, sugar, cornstarch, vanilla extract, and salt.
Heat mixture
Over medium heat, cook the mixture, stirring constantly until it thickens and bubbles, about 5-7 minutes.
Add water
Once thickened, gradually add water while stirring continuously until well incorporated.
Cool the filling
Remove from heat and let the filling cool slightly before pouring it into the prepared crust.
Assembly and Serving
Chill the pie
Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight until set.
Add toppings
Before serving, top the pie with whipped cream and sprinkle toasted shredded coconut on top.
Slice and serve
Slice the pie into wedges and serve chilled.