Ube Haupia Pie Recipes

COCONUT (HAUPIA) AND CHOCOLATE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bake crust for 15 minutes, or until golden brown. Set aside to cool.
• In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch. Continue stirring mixture over low heat until thickened, about 3 minutes.
• In a glass bowl, microwave chocolate chips for 1 minute or until melted. Divide the coconut pudding evenly into two bowls. Mix chocolate into one portion. Spread on the bottom of the pie crust. Pour the remaining portion of pudding on top of the chocolate and spread smooth. Refrigerate for about an hour.
• Whip cream with 1/4 cup sugar until stiff peaks form. Layer the cream on pie; if desired garnish with chocolate shavings.

OKINAWAN SWEET POTATO HAUPIA PIE

Steps:

• In a deep pot, add enough water to cover the Okinawan Sweet Potatoes. Boil until tender. To check, pierce the center of sweet potato with a fork. If it slides easily, potato is cook.
• Drain water. Peel and mash potatoes, set aside to cool. Note: Depending on your liking, you can puree sweet potatoes with other ingredients in the blender or if you prefer a chunkier filling use a fork to mash it.
• Meanwhile, prepare crust.
• Chop macadamia nuts using a mortar or a food processor. Cut butter into cubes.
• In a bowl, combine chopped macadamia nuts and butter. Use a spatula and a fork to break and mix butter with macadamia. Once mixture is crumbly and no large butter chunks remain, it is time to make the crust.
• Spread macadamia nut mixture evenly at the bottom of pie pan. Starting at the center, use your fingers and press mixture to form a crust working your way up to the sides of pan. Use a fork to crimp the top edges of crust or however you prefer to do it.
• Place the crust in the fridge while preparing filling.
• Pre-heat oven at 350 degrees F.
• The next process either you do it by hand for a chunkier filling or use a blender for a smoother texture. (I like it with some small chunks.)
• In a bowl, cream butter and sugar together until smooth and creamy.
• On one side of bowl, lightly beat eggs. Combine eggs with mixture until completely incorporated.
• Gradually add mashed Okinawan Sweet Potatoes, mixing thoroughly.
• Add evaporated milk, vanilla and salt. Blend well.
• Take the crust from the fridge and spread the sweet potato filling into the pie crust. Leave ½ an inch on top for the Haupia layer.
• Bake at 350 degrees F for 30 minutes, or until the edge of the crust is golden and the potato filling is lightly browning in spots.
• Cool pie completely in the refrigerator.
• When pie has cooled, prepare the haupia layer. Note: Don't prepare haupia ahead of time as it will solidify into chunky globs of coconut.
• In a saucepan, add the coconut milk and water, but don't turn on the heat just yet.
• Mix sugar and cornstarch in a small bowl then add it to the coconut milk mixture.
• Heat at medium-low stirring constantly, until thickened. If you spoon out and lift mixture and glop of mixture falls back into the pan, it is ready. Remove pan from heat.
• Immediately pour haupia mixture over pie spreading evenly. Return to the fridge and chill for several hours. Note: Haupia should be applied as soon as it's cooked as it will turn solid.
• If you like, top with macadamia nuts, toasted coconut or toasted pinipig. Serve cold. Enjoy!

UBE HAUPIA PIE

Steps:

• In a food processor, combine the flour, butter, salt, and sugar. Pulse until mixture is crumbly and butter is broken up into pea-sized bits.
• Pour ice water into the machine and pulse a couple of times, until the dough is evenly moist. Do not overmix (you do not want the dough to form into a ball in the machine). If needed, add another tablespoon of water.
• Turn dough out onto a piece of plastic wrap. Flatten into a disc, wrap with the plastic, and place in the fridge. Let it sit in the fridge for at least 1 hour. Pie crust can be made one day in advance.
• On a floured surface, roll out the disc of chilled dough. Roll out and cut out a circle with a diameter about 3 inches larger than your pie dish (you want a 12-inch diameter of crust for a 9-inch pie dish).
• Pinch the dough and flute the edges (use your thumb and pointer finger on one hand, and pointer finger knuckle on the other).
• Place in the fridge for at least 30 minutes or in the freezer for at least 15 minutes. Remember, you want your crust to be super cold before it goes into the oven!
• Preheat the oven to 375°F. After your pie is done chilling, prick with a fork all around the bottom and sides. Alternatively, fill with parchment paper and pie weights.
• Bake for 15-16 minutes, or until golden brown and thoroughly baked. If using pie weights, you'll want to remove them midway (but poke holes before returning to the oven!).
• Take the pie crust out of the oven and set it aside to cool.
• Increase the oven temperature to 400°F. Lightly wash your potatoes and prick holes in them with a knife or fork. Place on a baking sheet and bake for about 1 hour, or until very soft.
• Once the potatoes have become mushy, take them out of the oven. Remove the skins (be careful, they're hot!) and place the insides into a medium mixing bowl.
• Mash potatoes until there are no lumps. Add your honey and heavy cream and mix until well combined. Adjust the amount of honey and heavy cream by taste and by look. It should be thick, like cookie dough, but not too thick that it takes a lot of effort to mix.
• Add the butter. This step is optional but it does give the ube a richer flavor and a glossy look. Mix until fully melted into the ube (the heat from the potatoes should melt the butter relatively quickly).
• Place into the cooled pie crust and set aside.
• In a medium pot, combine the coconut milk and water. Place over medium heat.
• In a small bowl, whisk together the cornstarch and sugar. Add to the coconut milk and whisk to combine.
• Whisk continuously over the heat until the cornstarch and sugar fully dissolve and the mixture thickens slightly, about 3-5 minutes. The thicker you allow the mixture to become, the firmer it will end up being.
• Pour haupia evenly over the cooled ube layer.
• Place the pie in the refrigerator for at least 2 hours or overnight. Enjoy!

SWEET POTATO HAUPIA PIE

Steps:

• 1. CRUST: Mix the dry ingredients together in a medium size bowl. Add the chopped nuts and the butter. Cut the mixture with two butter knives, pulling them across each other in a scissor motion until the crust mixture is crumbly and no large butter chunks remain.
• 2. Press the crust mixture onto the bottom of a pie pan, continuing up the sides of the pan. Place the pan in the refrigerator.
• 3. SWEET POTATO LAYER: In a medium bowl, cream the butter and sugar together until smooth and creamy. Add egg one at a time, mixing after adding each egg. Add half of the sweet potatoes, mixing thoroughly. Add the other half and mix again. Mix in the evaporated milk, vanilla and salt.
• 4. Spread the sweet potato mixture into the pie crust, do not add too much, it should fill the pie crust no higher than 1/2 an inch from the top edge of the crust so that we have room for the haupia layer.
• 5. Bake the pie at 350 degrees for 30 minutes or until the edge of the crust is golden and the potato filling is lightly browning in spots.
• 6. HAUPIA LAYER: When the cooked pie has cooled. Begin preparing the haupia layer. You do not want to start preparing the haupia too early or it will solidify.
• 7. Place the coconut milk and the water in a saucepan, but do not turn on the heat just yet. Mix together the sugar and cornstarch in a small bowl then add it to the liquids. Turn the heat on to medium, stirring constantly, until it thickens.
• 8. Immediately pour the haupia mixture over the sweet potato layer and return the pie to the refrigerator to chill for several hours.