Ube Haupia Pie

Ube-Haupia-Pie

My husband is Hawaiian and showed me the wonders of haupia a few years ago so when we found this recipe, we just had to try it. Its vivid colors and smooth textures are mouth-watering and delicious. This dish ALWAYS goes over well.  Enjoy 🙂

Crust:

  • 1 1/2 sticks unsalted butter
  • 3 Tbs sugar
  • 1 1/2 cups all purpose flour
  • 1-2 cups macadamia nutsPre-heat oven to 350 F.
  1. In a food processor, combine butter, sugar, and flour until crumbly.
  2. Add macadamia nuts and pulse-chop until dough forms into a ball
  3. Press dough into a 9’x13′ pan.
  4. Bake for 15-20 minutes, or until lightly browned.
  5. Set aside.

Ube layer:

  • 2 cups shredded ube*
  • 1 stick unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1/2 cup half and half
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  1. Whip shredded ube
  2. In a separate bowl, cream together butter and sugar.
  3. Add eggs, one at a time.
  4. Add half and half, vanilla, and salt.
  5. Add the shredded ube back into the butter mixture.
  6. Continue to mix until well-combined.
  7. Pour onto crust and spread evenly.
  8. Bake at 350 F for 30 minutes.
  9. Remove from oven and allow to cool to room temperature.

*You should be able to find this ingredient at any Asian food market. We found ours in the frozen section. Okinawan sweet potatoes may be substituted.

Haupia layer:

  • 1/2 cup sugar
  • 1/2 cup cornstarch
  • 1 1/4 cups lukewarm water
  • 3 cups (24 oz) coconut milk
  1. In a mixing bowl, combine sugar and cornstarch.
  2. Stir in lukewarm water until sugar and corn starch are completely dissolved.
  3. In a heavy-bottomed pot, heat coconut milk on high until warmed through, stirring constantly
  4. Slowly add water/sugar/cornstarch mixture into coconut milk.
  5. Continue to stir and heat until mixture is thickened to pudding consistency.
  6. Pour over Ube layer.
  7. Refrigerate for 4-5 hours or overnight before serving.
Posted in ,