Purple Sweet Potato Haupia Pie
Servings: 1 9-inch pie
Ingredients
Pie Crust
  • 1/2 cup 1 stick unsalted butter, chilled
  • 1 1/4 cup flour sifted
  • 1/4 tsp salt
  • 2 Tb sugar
  • 3-4 Tb ice cold water
Purple Sweet Potato Layer
  • 3 medium purple potatoes peeled and cut into large chunks
  • 1/2 cup 1 stick unsalted butter, melted and cooled
  • 1 cup evaporated milk
  • 1 cup full fat coconut milk
  • 2 eggs
  • 3/4 cup sugar
  • 2 tsp vanilla extract
  • 1 tsp orange zest
  • 1 tsp cinnamon optional
  • pinch of salt
Haupia Layer
  • 1 whole can coconut milk 13.5 oz.
  • 1/2 cup water
  • 1/3 cup sugar
  • 1/3 cup cornstarch
Topping
  • 1/4 cup chopped roasted macadamia nuts
  • 1/4 cup shredded coconut
Instructions
  1. First make the pie crust. Cut the chilled butter into small pieces and add the flour, butter, salt and sugar to a food processor. Pulse a few times until the butter looks like small peas. Then with the motor running, slow add the cold water, a few tablespoons at a time (I used 4 Tb). The dough should begin to clump together but don't allow it to clump into a single ball.
  2. Wrap the dough in plastic wrap and form it into a smooth round disk. Place dough in fridge for at least 20 minutes (or freezer for 10-15 minutes).
  3. Next, make the filling. Boil potatoes for about 15-20 minutes until the potatoes are very soft. When done, pour water out and add potatoes to (clean) food processor. Pulse a few times to puree potatoes.
  4. Then add melted butter, evaporated and coconut milk, eggs and flavorings. Process everything together until it becomes a smooth creamy consistency. Set aside.
  5. Once pie crust is chilled, roll out to about 1/2 an inch wider than the pie dish you'll be using. Roll out on a floured surface with a floured rolling pin and fit into a 9 inch pie dish. Crimp the edge of pie into desired pattern.
  6. Pour sweet potato filling into pie shell and bake at 350 degrees F for 40-45 minutes. You will know pie is done when the crust is lightly golden brown and you can inset a knife into the potato layer and it comes out clean. If crust browns too fast, cover with foil and continue baking.
  7. Once pie is done remove from oven and allow to cool to room temperature for a few hours. Or place in fridge overnight.
  8. Once cool enough, make the haupia layer. Mix together the sugar and cornstarch in a bowl and set aside. Heat the coconut milk in a small pot until warm and then add the sugar and cornstarch and whisk constantly for about 5-8 minutes until sugar dissolves and haupia becomes thick, almost the consistency of glue (if that makes sense). Once ready, pour over sweet potato layer and top with macadamia nuts and shredded coconut.
  9. Allow pie to set and chill for several hours until haupia layer is cool.
Recipe Notes

Pie crust adapted from Challenge Dairy

Haupia layer adapted from Happy Little Bento