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Haupia Purple Sweet Potato Pie

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PREP TIME
20 min
COOKING TIME
53 min
TOTAL TIME
313 min
SERVINGS
16 servings
Dessert Hawaiian
Haupia Purple Sweet Potato Pie
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1/3 cup white sugar
  • 3/4 cup butter, cubed
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 2 eggs
  • 3 cups cooked and mashed Japanese purple sweet potatoes
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups cold water
  • 1/2 cup white sugar
  • 1/2 cup cornstarch
  • 2 (14 ounce) cans coconut milk
  • 2 cups shredded coconut
Instructions
1
Preheat the oven to its highest temperature setting, which is 350 degrees F (175 degrees C).
2
Grease a rectangular baking pan measuring 9x13 inches to prevent the crust from sticking.
3
Mix together 1/3 cup of white sugar and flour in a large bowl, creating a uniform blend.
4
Use your fingertips to work the butter into the dry ingredients until they form a crumbly mixture.
5
Press this mixture evenly into the prepared baking pan, ensuring it covers the entire surface.
6
Bake the crust in the preheated oven for 10 minutes, or until it turns golden brown around the edges.
7
In a separate bowl, combine 1/2 cup of softened butter and 1/2 cup of white sugar.
8
Use an electric mixer to cream these ingredients together until they achieve a smooth consistency.
9
Add eggs one at a time, beating well after each addition to incorporate them fully into the mixture.
10
Mix in 1/2 cup of mashed sweet potatoes, 1 tablespoon of milk, and a pinch of vanilla extract until the batter has the consistency of pancake mix.
11
Pour this sweet potato mixture over the baked crust, spreading it evenly to cover the entire surface.
12
Bake in the preheated oven for 30 minutes, or until the sweet potato layer is firm and set.
13
Mix together 1/2 cup of water, 1/2 cup of white sugar, and 1 tablespoon of cornstarch in a small bowl until smooth.
14
Pour 1 cup of coconut milk into a large saucepan and bring it to a simmer over low heat, stirring occasionally.
15
Add the water mixture to the coconut milk and whisk constantly until it thickens, taking about 3 to 5 minutes.
16
Stir in 1/2 cup of shredded coconut and continue cooking, stirring constantly, until the mixture thickens further, about 5 minutes more.
17
Pour this coconut mixture over the sweet potato layer and refrigerate until it is firm, allowing it to chill for at least 4 hours or overnight.