Haupia and Purple Sweet Potato Pie

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

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.
Haupia and Purple Sweet Potato Pie

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

Categories

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