4/6/2020 Purple Sweet Potato Pie with Coconut Topping (Haupia) - a Hawaiian recipe

Purple Sweet Potato Pie with Coconut Topping (

Haupia )
Lovers of exotic desserts will love this vibrant Purple Sweet Potato Pie! This popular Hawaiian
dessert is topped with a rich Coconut Custard (Haupia) and sprinkled with toasted sweetened
coconut!

Course Dessert
Cuisine hawaii, usa
Keyword hawaiian purple sweet potato dessert, purple sweet potato pie, sweet potato pie

Prep Time 45 minutes

Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes

Servings 1 deep dish pie

Calories 400 kcal
Author Kiki Johnson

Ingredients
1 recipe Pie crust filling is enough for 2 pie crusts or 1 deep dish
For the pie filling
3 medium okinawan purple sweet potatoes 500 g
150 g butter, melted
1 can evaporated milk 375 ml
1 can full fat coconut milk 400 ml
1 tsp vanilla
2 large eggs
150 g sugar
1 pinch salt
For the Coconut Custard - Haupia Layer
45 g sugar
27 g cornstarch
125 ml water if using rum, only 100 ml
2 tbsp rum optional
1 can full fat or light coconut milk
25 g sweetened shredded coconut, lightly toasted 1/4 cup

Instructions
1. Prepare the pie crust (recipe here or your go-to recipe) according to the recipe instructions for blind baking.
2. Wrap the purple sweet potatoes in foil, prick them with a fork and bake them together with the pie crust or up to 2 days
in advance until tender. I bake mine at about 180 Celsius (356 F) for 45 to 50 minutes.
3. Preheat the oven to 175 Celsius (350F). Peel the baked potatoes and add them to the bowl of your food processor. Then,
add melted butter, evaporated and coconut milk, eggs, and vanilla. Process everything together until it becomes a
smooth creamy consistency.
4. Pour purple sweet potato filling into your cooled pie shell and bake for 40-45 minutes. Should your pre-baked pie crust
turn too dark, you can cover the whole pie with foil. Your pie is done when you can inset a knife into the potato layer
and it comes out clean.
5. Once the pie is baked, remove it from the oven and allow it to cool to room temperature for a few hours. I like to place
it in the fridge overnight.
6. For the Haupia Topping, make a slurry by stirring together sugar, corn starch, water and, if using, rum. In a medium
pot, bring the coconut milk to a boil and stir in the slurry. Stirring all the time, let the custard cook for about 5 minutes
or until it turns shiny and reaches a glue-like consistency.

https://cinnamonandcoriander.com/en/purple-sweet-potato-pie-haupia-coconut-topping/ 1/2
4/6/2020 Purple Sweet Potato Pie with Coconut Topping (Haupia) - a Hawaiian recipe

7. Pour the custard topping on top of the cooled sweet potato pie and sprinkle with toasted coconut

https://cinnamonandcoriander.com/en/purple-sweet-potato-pie-haupia-coconut-topping/ 2/2