Haupia Lilikoi Pie Hawaiian Coconut and Passion Fruit Pie
Transport your taste buds to the tropics with this irresistible Haupia Lilikoi Pie, a Hawaiian-inspired dessert that perfectly blends the creamy richness of coconut with the vibrant tang of passion fruit. This indulgent pie features a buttery macadamia nut crust that adds a satisfyingly nutty crunch, topped with layers of silky coconut haupia pudding and glossy passion fruit glaze. Each bite is a harmonious balance of sweet, tart, and creamy flavors, making it an unforgettable treat for any occasion. With its eye-catching layers and exotic flavors, this tropical dessert is the perfect centerpiece for a summer gathering or a delightful weekend indulgence. Plus, it’s made with simple, wholesome ingredients like full-fat coconut milk and fresh lilikoi puree, bringing the essence of Hawaii straight to your kitchen. Serve it chilled for a refreshing, island-inspired escape in every slice!
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Recipe Information
Ingredients
- 1 cup macadamia nuts
- 1 cup all-purpose flour
- 0.5 cup unsalted butter
- 0.25 cup granulated sugar
- 2 cups coconut milk (full-fat)
- 1 cup coconut cream
- 0.5 cup cornstarch
- 0.5 cup water
- 0.75 cup sugar (for haupia filling)
- 1 cup lilikoi (passion fruit) puree
- 0.5 cup sugar (for lilikoi glaze)
- 2 tablespoons cornstarch (for lilikoi glaze)
- 0.25 cup water (for lilikoi glaze)
Instructions
Preheat the oven to 350°F (175°C).
Prepare the crust: In a food processor, pulse the macadamia nuts until finely ground but not pasty. Add the flour, butter, and sugar, and pulse until a crumbly dough forms.
Press the dough into the bottom of a 9-inch pie pan, ensuring it’s evenly spread and compact. Bake for 15-18 minutes, or until the crust is lightly golden. Remove from the oven and let it cool completely.
Make the haupia layer: In a medium saucepan, whisk together the coconut milk, coconut cream, sugar, and water. Gradually whisk in the cornstarch until fully dissolved.
Place the saucepan over medium heat, stirring constantly until the mixture thickens and reaches a pudding-like consistency (about 7-10 minutes).
Pour the haupia filling over the cooled crust, smoothing the surface with a spatula. Refrigerate for at least 2 hours or until set.
Prepare the lilikoi glaze: In a small saucepan, whisk together the lilikoi puree, sugar, cornstarch, and water until smooth.
Cook the mixture over medium heat, stirring constantly, until thickened and glossy (about 5 minutes).
Allow the glaze to cool slightly, then pour it over the chilled haupia layer, spreading it evenly. Refrigerate for another hour to set the glaze.
Slice and serve the pie chilled. Enjoy the tropical flavors of coconut and passion fruit!
Nutrition Facts
Calories |
764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 26.9 g | 135% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 89 mg | 4% | |
| Total Carbohydrate | 92.9 g | 34% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 64.8 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 33 mg | 3% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 369 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
