Okinawan Sweet Potato Pie with Haupia Topping (from Dana Kobashigawa)

 Crust:

¾ cup margarine or butter ( 1 ½ blocks)

4  tablespoons sugar

1 ½ cups flour

½ cup nuts, chopped (optional).  In my opinion, nuts are never optional :)

 

Combine sugar, flour and nuts. Cut butter into flour mixture until texture is sandy. Press lightly into 9 x 13 inch pan.  Bake at 325 for 20 to 25 minutes.

 

Filling:

8 tablespoons butter or margarine, softened

1 cup sugar

2 eggs, beaten

2 cups Okinawan sweet potato, cooked and mashed

½ cup evaporated milk

1 teaspoon vanilla

¼ teaspoon salt

 

Beat butter and sugar.  Add eggs and mix. Gradually mix in mashed sweet potatoes.  Add evaporated milk, vanilla and salt; mix well.  

Pour onto crust.  Bake at 350 degrees for 30 to 35 minutes. Cool.

 

Haupia topping:

½ cup sugar

½ cup cornstarch

1 ½ cups water

2 cans frozen coconut milk (12 oz each) thawed

 

Combine sugar and cornstarch; stir in water and blend well.  Stir sugar mixture into coconut milk; cook and stir over low heat until thicken. 

Cool slightly.  Pour coconut milk mixture (haupia) over pie filling and refrigerate.