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Tumai Kuru Haupia Pie (Coconut Pudding Pie)

Featured in the Honolulu Star-Advertiser on August 28, 2013.

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Ingredients:

Tumai Kuru Haupia Pie (Coconut Pudding Pie)

Crust:

  • Non-stick spray
  • 2 cups flour
  • 1 cup butter, softened
  • 1/2 cup chopped walnuts

Filling:

  • 2 (.25 ounces) packages unflavored gelatin
  • 1 cup boiling water
  • 1 cup sugar
  • 2 1/2 cups (2 1/2 pounds) Okinawan sweet potatoes, peeled, cooked and mashed

Topping:

  • 1 cup sugar
  • 3/4 cup cornstarch
  • 3/4 cup water
  • 2 (12-ounce) cans frozen coconut milk, thawed

Directions:

Crust:

  1. Preheat oven to 350°F.
  2. Spray 9x13-inch baking pan with non-stick spray.
  3. In a large bowl, mix together flour, butter and walnuts.
  4. Spread evenly in baking pan.
  5. Bake for 15 to 20 minutes until golden brown.

Filling:

  1. In large bowl, mix gelatin, boiling water, and sugar until smooth.
  2. Add sweet potato; mix well.
  3. Smooth evenly over crust.
  4. Chill for 20 minutes.

Topping:

  1. In a sauce pan, combine sugar and cornstarch.
  2. Stir in water and blend well.
  3. Add coconut milk; cook over medium heat, stirring constantly until thickened.
  4. Pour over potato filling.
  5. Chill until firm.

Makes 30 servings.

Approximate Nutrient Analysis per serving:
230 calories, 12 g fat, 8 g saturated fat, 0 mg cholesterol, 65 mg sodium, 29 g carbohydrate, 1 g fiber, 15 g sugar, 2 g protein

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