Sweet Potato Haupia Pie

Ingredients:

Crust:
3/4 cup cold, unsalted butter (1 1/2 sticks)
2 Tbsp sugar
1 3/4 cup flour
1 cup macadamia nuts, well chopped

Filling:
1/2 cup butter, softened
1 cup sugar
2 eggs, beaten
2 cups Okinawan sweet potatoes, peeled, boiled and mashed (about 1 big potato)
1/2 cup evaporated milk
1 tsp vanilla extract
1/4 tsp salt

Haupia Topping:
1 can coconut milk (13.5 oz.)
1/2 cup water
1/3 cup sugar
1/3 cup cornstarch

Instructions:

Mix the dry ingredients together, then add nuts and butter, cutting with a pastry cutter until crumbly, then press into pie pan or baking pan.

Cream butter and sugar until smooth in medium bowl. Add eggs, then mashed potato, then the remaining ingredients. Spread into the crust but leave a half inch for the haupia on top. Bake the pie at 350 degrees for 30 minutes (mine took 40 minutes) until the crust is golden and the potato filling is lightly browning. Let cool.

Put the coconut milk and water into pan. Mix sugar and cornstarch together, then add to the liquids. Turn on medium heat and stir constantly until dissolved and thickened, several minutes. Quickly pour haupia over pie evenly and refrigerate for a few hours or overnight. Cut and serve when cooled. Enjoy