Haupia and Purple Sweet Potato Pie

In this Hawaiian pie recipe, a shortbread crust is topped with mashed purple sweet potatoes and a rich coconut cream, also known as haupia.

• Preparation Time: 20 mins
• Cooking Time: 53 mins
• Total Time: 1 hr 13 mins
• Calories: 405 Calories

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups shredded coconut
• 2 (14 ounce) cans coconut milk
• 3 cups cooked and mashed Japanese purple sweet potatoes
• 1.5 cups all-purpose flour
• 0.5 cup milk
• 0.5 cup butter, softened
• 0.5 cup white sugar
• 0.33333334326744 cup white sugar
• 0.5 cup cornstarch
• 1.25 cups cold water
• 0.75 cup butter, cubed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Step 2

Mix flour and 1/3 cup white sugar together in a large bowl. Rub in butter with your fingers until mixture is sandy. Press into the greased baking pan.

Step 3

Bake crust in the preheated oven until golden brown around the edges, about 10 minutes.

Step 4

Beat 1/2 cup butter and 1/2 cup white sugar in a bowl with an electric mixer until creamy. Beat in eggs one at a time. Mix in mashed sweet potatoes, milk, and vanilla extract until batter is the consistency of pancake batter. Pour over the crust.

Step 5

Bake in the preheated oven until sweet potato layer is firm, about 30 minutes.

Step 6

Whisk water, 1/2 cup white sugar, and cornstarch together in a small bowl until smooth.

Step 7

Pour coconut milk into a 5-quart saucepan. Bring to a simmer over low heat, about 5 minutes. Pour in water mixture, whisking constantly until coconut milk thickens, 3 to 5 minutes. Stir in shredded coconut; cook and stir until mixture thickens, about 5 minutes more.

Step 8

Pour coconut mixture over sweet potato layer. Refrigerate until firm, 4 hours to overnight.