Haupia and Purple Sweet Potato Pie
Description
In this Hawaiian pie recipe, a shortbread crust is topped with mashed purple sweet potatoes and a rich coconut cream, also known as haupia.
Ingredients
•
1 1/2 cups all-purpose flour
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1/3 cup white sugar
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3/4 cup butter, cubed
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1/2 cup butter, softened
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1/2 cup white sugar
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2 eggs
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3 cups cooked and mashed Japanese purple sweet potatoes
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1/2 cup milk
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1 teaspoon vanilla extract
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1 1/4 cups cold water
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1/2 cup white sugar
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1/2 cup cornstarch
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2 (14 ounce) cans coconut milk
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2 cups shredded coconut
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
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.
3
Bake crust in the preheated oven until golden brown around the edges, about 10 minutes.
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.
5
Bake in the preheated oven until sweet potato layer is firm, about 30 minutes.
6
Whisk water, 1/2 cup white sugar, and cornstarch together in a small bowl until smooth.
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.
8
Pour coconut mixture over sweet potato layer. Refrigerate until firm, 4 hours to overnight.