Haupia and Purple Sweet Potato Pie

Like auntie used to make when we were visiting--broke da mouth! (Very yummy and reminds me of home). This recipe has a shortbread crust topped with a smooth, sweet layer of purple potatoes, and a rich coconut cream. Serve cold.

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

Ingredients

• 2 eggs
• ½ cup butter, softened
• ½ cup white sugar
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• ½ cup milk
• ⅓ cup white sugar
• ½ cup cornstarch
• 2 cups shredded coconut
• 1 ¼ cups cold water
• 2 (14 ounce) cans coconut milk
• ¾ cup butter, cubed
• 3 cups cooked and mashed Japanese purple sweet potatoes

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.