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.