Ingredients

Equipment Needed

• •9-inch pie dish
• •Food processor
• •Pie weights or dried beans
• •Medium saucepans (2)
• •Offset spatula
• •Hand mixer or stand mixer

Instructions

1. 1

   Make the mac nut crust

   Pulse flour, ground macadamia nuts, sugar, and salt in a food processor until combined. Add cold butter cubes and pulse in short bursts until mixture resembles coarse meal with pea-sized butter pieces visible. Whisk egg yolk with ice water. Drizzle over flour mixture and pulse just until dough begins to clump together. It should hold when squeezed but not form a solid ball.

   Grind the macadamias yourself in the food processor first, then add the flour. Store-bought nut flour lacks the oils that make this crust special.
2. 2

   Press and chill the crust

   Turn dough into a 9-inch pie dish. Press evenly across the bottom and up the sides using the heel of your hand, then your fingers for the edges. The crust should be about one-quarter inch thick throughout. Refrigerate for at least 30 minutes. This rest firms the butter and relaxes the gluten, preventing shrinkage.

3. 3

   Blind bake until golden

   Preheat oven to 350°F. Prick the chilled crust all over with a fork, about twenty times. Line with parchment and fill with pie weights or dried beans. Bake 15 minutes, then carefully remove weights and parchment. Continue baking 8 to 12 minutes until the crust turns deep golden brown and smells of toasted nuts. The macadamia oil will make your kitchen smell like a Hawaiian bakery. Cool completely on a wire rack.

   Don't underbake. A pale crust will turn soggy under the pudding layers. You want it fully cooked and slightly fragrant.
4. 4

   Prepare the chocolate layer

   In a medium saucepan, whisk together whole milk, coconut milk, sugar, cornstarch, and salt until no lumps remain. Set over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble. Once you see those lazy bubbles rising to the surface, continue cooking and whisking for one full minute. The pudding will become glossy and coat the back of a spoon thickly.

5. 5

   Add chocolate and finish

   Remove from heat. Add chopped chocolate and butter, letting them sit for 30 seconds to melt in the residual heat. Whisk until completely smooth and glossy, the color of dark mahogany. Stir in vanilla. Pour immediately into the cooled crust, spreading evenly with an offset spatula. The layer should be about half an inch thick. Press plastic wrap directly onto the surface to prevent a skin from forming.

6. 6

   Refrigerate the chocolate layer

   Refrigerate for 30 minutes until the chocolate layer is set enough to support the haupia but still has some give when pressed gently. If you pour haupia over fully set chocolate, the layers won't bond properly. If you pour it over liquid chocolate, they'll mix. Timing matters here.

7. 7

   Make the haupia layer

   In a clean saucepan, whisk together coconut milk, whole milk, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly, until thickened and bubbling. Continue cooking one minute past the first bubbles. The haupia should be silky, pure white, and thick enough to mound briefly when dropped from a spoon. Remove from heat and stir in coconut extract.

   Traditional haupia uses only coconut milk, but a touch of whole milk creates a creamier texture that complements the chocolate layer beautifully.
8. 8

   Layer the haupia

   Let the haupia cool for 5 minutes, stirring occasionally to prevent a skin. It should still be warm and pourable but not hot. Remove plastic wrap from the chocolate layer and gently pour haupia over it, starting in the center and letting it flow outward. Use an offset spatula to spread it evenly to the edges. The warmth will slightly bond the layers together.

9. 9

   Chill until completely set

   Press fresh plastic wrap directly onto the haupia surface. Refrigerate for at least 4 hours, preferably overnight. The pie needs this time to set completely through both layers. When properly chilled, a knife will cut cleanly through both strata without the layers sliding apart.

10. 10

    Whip the cream

    Just before serving, combine cold cream, powdered sugar, and vanilla in a large bowl. Beat with a hand mixer or whisk until the cream holds soft, billowing peaks that droop slightly at the tip. Stop before you reach stiff peaks. Overwhipped cream turns grainy and loses its luxurious texture.

    Chill your bowl and beaters in the freezer for 10 minutes before whipping. Cold equipment makes the cream come together faster and fluffier.
11. 11

    Top and garnish

    Spread or pipe whipped cream over the entire surface of the chilled pie, creating gentle swirls and peaks. Scatter toasted coconut flakes around the edges and pile chocolate shavings in the center. Serve cold, cutting with a sharp knife dipped in hot water between slices for the cleanest presentation.

Chef Tips

• •Shake your coconut milk cans vigorously before opening. The fat separates during shipping and you need it fully emulsified for proper pudding texture. If it's still lumpy, warm it gently and whisk before measuring.
• •For the cleanest slices, chill the pie overnight rather than the minimum four hours. A well-set pie cuts like a dream.
• •Toast your coconut garnish in a dry skillet over medium heat, stirring constantly until golden. It takes about three minutes and burns in seconds, so stay attentive.
• •If you can find Hawaiian macadamia nuts from Mauna Loa or a local producer, use them. Their flavor is notably more complex than mainland imports.
• •This pie is best consumed within two days. After that, the crust begins to soften. Not ruined, just less magnificent.

Advance Preparation

• •The crust can be pressed into the pan and refrigerated, unbaked, for up to 2 days. Blind bake directly from the refrigerator.
• •The fully assembled pie (without whipped cream) can be made 2 days ahead and refrigerated. Add whipped cream just before serving.
• •The pie freezes well without the whipped cream topping. Thaw overnight in the refrigerator before finishing.

Frequently Asked Questions

Nutrition Information

1 serving (about 165g)