Hello hi everyone! Wesley here. aToday we’re getting back to our series on local Hawaiian classics with a shot at one of my favorite pies from my childhood, which is the chocolate coconut “haupia” cream pie found at the legendary “Ted’s Bakery” in Oahu. For those unfamiliar, Ted’s bakery is a local institution dating back to the mid 80s on the North Shore of Oahu, and is well known for sporting a wide variety menu items to serve to local surfers and beach goers, but by far their most legendary item is their “chocolate haupia” pie. For those unfamiliar, the haupia chocolate cream pie is a multilayer cream pie with a thick and rich dark chocolate cream bottom layer, a coconut cream “haupia” center layer, and a whipped coconut cream topping.

We’ll be making use of favorite flakey pie crust recipe courtesy of Bon Appetit, but of course if you’re looking for shortcuts, premade crusts are always ok in my book. Finally as with pretty much every baking adventure on this channel, there were MANY mistakes made in my attempts, which we’ll absolutely be touching on as well. Hope you try it.

 

Yields a 9-inch pie

INGREDIENTS (haupia)

  • 3/4 cup heavy cream

  • 1/4 cup coconut cream

  • 1 cup water

  • 1 cup white sugar

  • 6.5oz (two bars) dark chocolate (~86% cacao is ideal)

INGREDIENTS (corn starch slurry)

  • 1/2 cup corn starch

  • 3/4 cup water

INGREDIENTS (coconut whipped cream)

  • 1 cup heavy cream

  • 8 tbsp coconut cream

  • 1/4 cup white sugar

  • nutmeg

INGREDIENTS (pie crust)

  • 1 1/4 cup AP flour

  • 1 stick unsalted butter

  • 1/2 tbsp white sugar

  • pinch kosher salt

  • 1/2 tbsp apple cider vinegar

  • 1 1/2 tbsp ice water

PREP (pie crust)

  • SLICE the butter into pieces, set aside

  • COMBINE all of the pie crust ingredients except the apple cider vinegar and ice water until a pebbly dough forms

  • ADD the ice water and apple cider vinegar, then kneed until a cohesive dough forms

  • FORM into a disc, then wrap in plastic wrap and refrigerate for 1 hour (or ideally overnight)

  • ROLL out the dough into about a 12x12 size, then roll onto a rolling pin and press into a 9 inch pie tin

  • TRIM the edges and fill in the cracks as needed

  • COVER in parchment paper, add dry rice (or pie weights), then bake at 400F for 20 minutes until golden brown

PREP (coconut whipped cream)

  • REFRIGERATE coconut cream for 1 hour until the solids separate from the liquids, then add 8 tbsp of the solids to a mixing bowl

  • COMBINE all remaining whipped cream ingredients except the nutmeg, and whisk until stiff peaks form (about 5 minutes)

PREP (haupia)

  • COMBINE corn starch slurry ingredients, set aside

  • COMBINE all of the haupia ingredients except the chocolate in a saucepan over medium low heat and bring to a simmer until the sugar is dissolved

  • ADD the corn starch slurry and stir until thickened to a custard texture

  • REMOVE half of the haupia and set aside, then return the saucepan to medium low heat and add the dark chocolate

  • FOLD until combined and the chocolate has melted and a smooth custard forms

  • ADD the chocolate haupia to the pie crust, followed by the coconut haupia, and the coconut whipped cream on top

  • PRESS divots into the whipped cream with the back of a spoon, then finish with nutmeg

  • REFRIGERATE for 1 hour before serving

 

tagged with woo can cook, hawaiian food, haupia, haupia cream, chocolate haupia, haupia pie, cream pie, haupia cream pie, ted’s bakery

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