Da kine pie's

Okinawan Sweet Potatoe Pie
Lilikoi Haupia Pie. When I first got the Idea to make this pie I did a little research and found some recipes floating around, but they were not quite what I was thinking. I wanted actual lilikoi haupia, so I came up with this after a little trial and error. I can not make enough of this pie, the waitstaff pushes it hard when I make it and I recieves lots of positive compliments...

Lilikoi Haupia Pie Recipe

Pie crust for 3ea. 9” pie shells

1 ½lb.  Flour
1lb. Shortening
1c. ice cold water
2tsp. Salt

 Using your hands combine flour, shortening and salt. Rubbing with hands till crumbly. Add  ice
cold water and combine together. Do not over work the dough or it will not be flaky. Place in
refrigerator for 20 minutes. Divide into 3 equal parts and roll out to fit pie pans, form into pan
and fork holes on bottom of crust. I make a rather huge crust, so you can divide into 4 and
save a piece for another pie if you don't like a thick crust.  Brush edges with egg wash and bake
at 350 degrees until golden brown.

Lilikoi haupia

4ea. 14oz. Cans coconut milk
2c. sugar
2tsp. Coconut extract
1c. cornstarch
2 cups passion fruit puree

 Bring coconut milk, sugar and extract to a boil in a medium saucepan. Mix cornstarch and
water together and add to boiling coconut milk. Cook for about a minute at a boil. Distribute
evenly in baked 9” pie shells. Let cool 20 minutes.:

Coconut haupia:

4ea. 14oz. Cans coconut milk
2c. sugar
2tsp. Coconut extract
1c. cornstarch
1 1/2c. water

 Follow same procedure for Lilikoi haupia. Pour evenly on top of Lilikoi layer and refrigerate for
4 hours, or until completely chilled. Finish with whipped cream and toasted coconut.

Whipped cream:

1qt. Heavy whipping cream
2/3 c. Powdered Sugar
1tsp. Vanilla

 Note: Passion fruit puree can be purchased overnight delivery from www.perfectpuree.com if you can not find it locally.


                  "Things might not get better for me, but I can get better despite things"



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