Sweet Potato (Okinawan) and Coconut (Haupia) Pie
July 24th, 2007 by waterlily
Shortbread Crust:
2 Cups Flour
½ Cup sugar
2 Blocks butter
¾ Cup chopped nuts
Cut butter into small cubesCombine flour, sugar and nutsCut butter into flour mixture until sandy texturePress into 9”x13” panBake for 17 minutes at 350 degree F
Modified version:Use two 9” pie shells in place of shortbread crust to save time; prick the bottom of the pie shells at different spots using a fork, place chopped nuts on the shells and bake for 17 minutes at 350 deg F like you would for the shortbread crust.
Pie Filling:
1 Block of margarine
1 Cup sugar
2 Eggs
1 Pound Okinawan sweet potato (purple on the inside)
½ Cup evaporated milk1 teaspoon vanilla
¼ teaspoon salt
Cream butter and sugarBeat eggs and add to creamed butter and sugarBoil sweet potato until soft, mash, and mix in graduallyAdd other ingredients and mix wellPour pie filling on the shortbread crust in the 9”x 13” pan (or pour onto pie shells)Bake for 32 minutes at 350 deg FCool before adding haupia topping
Haupia Topping
1 Can coconut milk (13.5 oz)
5 Tablespoons sugar
5 Tablespoons cornstarch
¾ Cup water
Combine sugar and cornstarchMix sugar/cornstarch in water until completely dissolvedAdd coconut milk and stir until there are no lumps Cook over low heat, and stir until the liquid thickensCool a little; pour haupia mixture over pie filling
Refrigerate when done until firm/set. Cut into squares to serve.