Last Updated on June 27, 2025 by Kimberly Stroh

If you’re craving a slice of the islands, there’s no dessert more iconic than the Hawaiian Haupia Pie. This traditional treat marries the tropical flavor of coconut with the indulgent richness of chocolate. Originally rooted in Native Hawaiian cuisine, haupia is a coconut milk-based pudding. It’s divided and layered, chocolate and original coconut, then topped with whipped cream.

It’s a dessert that’s as dreamy as a Hawaiian sunset. Whether you’re hosting a luau, celebrating a summer gathering, or just wanting to escape through flavor, this Haupia Pie is the perfect slice of aloha.

Why We Love This Pie During The Summer

The coconut flavor is great during the summer months and it pairs so well with the rich and creamy chocolate. I can’t say it’s complexity a no-bake dessert because you pre-bake the pie shell, but it’s pretty close. The pudding layers are made over the stovetop and refrigerated before serving. You don’t have to use the oven for hours or worry about the pie burning.

If you’re looking for more summer pie inspiration, try my Pina Colada Pie or the Original Atlantic Beach Pie recipe!

Tips For Making Haupia Pie

When you’re making the pie, don’t be surprised by the gelatinous texture of the coconut pudding. Haupia is supposed to look like that! You can technically refrigerate the pie and serve it after an hour of refrigeration, but I prefer keeping it in the fridge for 3-4 hours. It will help the flavors become more pronounced, the texture set, and the pie will taste better when it’s completely chilled.

Traditional Haupia Pie Ingredients:

• 9-Inch Pie Crust: I used a deep-dish store-bought pie crust
• Whole Milk
• Cornstarch: This will help give the Haupia thickness. Use light cornstarch (not dark)
• Unsweetened Coconut Milk: I purchased the Goya brand from the International section
• Granulated Sugar: Used in the pie and whipped topping
• Semi-Sweet Chocolate Chips: I used Nestle Tollhouse
• Heavy Whipping Cream: The base of the whipped topping
• Coconut Extract: Adds extra flavor to the whipped topping

Recipe Variations

If you don’t want to bake a pie crust, use a graham cracker crust. It’s not as traditional, but it’s a great twist that will save you time. Grab a store-bought graham cracker pie crust and follow the recipe directions for the filling layers. If you don’t long a strong coconut flavor, omit the coconut extract in the whipped topping.

Topping & Garnish Options

To decorate the top of your pie, consider adding some toasted coconut to the edges, slivered almonds or crushed macadamia nuts. The whipped topping is beautiful, but adding a ring of garnish makes your Haupia Pie extra fancy.

How To Make A Traditional Hawaiian Haupia Pie

Bake the pie crust according to the package directions, until golden brown. Remove from the oven and let the pie crust cool completely. Turn off oven.

In a small bowl, combine ½ cup whole milk and cornstarch. Mix until cornstarch is dissolved. Set aside.

In a medium-sized saucepan over medium heat, whisk together the remaining 1 cup of whole milk, coconut milk, and granulated sugar. Bring to a simmer, whisking often. Don’t let it burn.

Stir the cornstarch mixture once more before slowly adding to the coconut milk mixture, whisking constantly. Continue whisking until the mixture becomes thick, like a thick pudding. Ensure the mixture is thick before moving to the next step. Keep whisking until thick.

Place half of the haupia mixture into a separate bowl and set aside. Add chocolate chips to the remaining mixture in the saucepan. Stir until the chocolate chips are completely melted and combined.

Add the chocolate haupia base immediately to the cooled pie crust. Use a spatula to smooth the top. Carefully add the remaining haupia mixture over the top and smooth again with a spatula.

Cover and refrigerate for 6 hours. To make whipped topping, whip heavy cream, and sugar until stiff peaks form. Add coconut extract (optional) and whip for 30 more seconds. Spread on top of the pie.

Add optional garnish, like toasted coconut or crushed macadamia nuts. I love toasted coconut on the sides.