If you can’t make it to the island of Oahu and try Ted’s famous chocolate haupia pie, do not fret. This is a copycat recipe from Ted’s, so you can enjoy your taste of Hawaii in the comfort of your own home!
Every day for the past week or two, I’ve been asking myself if our trip to the island of Oahu was real. Did we really spend a full month there? Or was it all just a dream?
When I look at my tanned skin (and lighter wallet), I am slowly able to convince myself that the trip was real.
While we lived on Oahu, we made it up to the north shore 3 times. We took my in-laws to Turtle Beach and Sunset Beach when they visited us. Then, about a week later, we took my dad to Waimea Bay, where my husband was competing in an ocean swim race (he did really well). Another week after that, my husband went golfing at Turtle Bay so Addie and I treated ourselves to a spa treatment.
In two out of the 3 trips to the north shore, we stopped at Ted’s Bakery. The first time, we weren’t really looking for it and passed it. We made sure to stop the second and third times.
Ted’s is known for their chocolate haupia (coconut) pie, and we made sure to buy a slice. When we got (to our rental) home and sampled it, my husband and I were underwhelmed. The guide book that we had purchased before our trip also stated a similar opinion. Addie, however, LOVED it.
She enjoyed it so much that she begged for me to recreate it once we returned to the mainland, so here I am.
Husband’s rating: 4 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4 out of 5
Chocolate haupia pie (copycat from Ted's Bakery)
- 1 9-inch pie crust store-bought or homemade* (see notes below)
- ½ cup whole milk I used 1%
- 5 Tablespoons corn starch
- 1 14-ounce can unsweetened coconut milk do not use "light" or "fat-free"
- 1 cup whole milk I used 1%
- 1 cup granulated sugar
- 1 cup chocolate chips
- 1 and ½ cups heavy cream
- ¼ cup granulated sugar
- ½ teaspoon coconut extract optional
Pre-bake the crust
- Bake the crust according to the package or recipe's instructions and set aside to cool.
Make the filling
- In a measuring cup or a small bowl, whisk together ½ cup of the whole milk with the 5 Tablespoons of corn starch until smooth and lump-free. Set aside.
- In a medium sized saucepan set over medium heat, mix together the coconut milk, 1 cup of milk and 1 cup of sugar. Continuously whisk until the mixture simmers.
- Stir the corn starch mixture one more time and slowly pour it into the saucepan over the stove. Keep stirring until the mixture becomes thick like pudding.
- Transfer about half of the pudding mixture into a medium sized bowl and set aside.
- Add the chocolate chips to the other half of the pudding mixture and vigorously stir until the chocolate chips are fully melted.
- Transfer the chocolate pudding into your pre-baked pie crust. Smooth out the top.
- Pour the plain coconut pudding onto the chocolate layer, being careful not to mix the two (unless you want a pretty swirled/marbled design). Smooth the top.
- Cover and place it into your refrigerator to chill for at least 6 hours.
Make the whipped cream topping
- In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl if using a handheld mixer, mix the heavy cream with the sugar on high speed until you achieve stiff peaks. Add the coconut extract if desired.
- Use a star tip in a piping bag or in a zip-top bag with the corner cut off, pipe stars on top of the pie.
- Slice and serve.