Ube Haupia Pie (Hawaii-Style Coconut Pie)
Another ube twist on a popular (Hawaii) classic! This time it's haupia (coconut cream) pie with an irresistible, rich, and purple layer of ube. It's made using ube halaya and ube extract, so it's almost a cross between a sweet potato pie and a cream pie. It comes with an addictive shortbread crust that is easy to prepare and gives a solid foundation to the creaminess of the pie.
Disclosure
The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.
Ingredients
Shortbread Crust
- ¾ cup unsalted butter room temperature, cut into ½-inch pieces
- 2 tablespoon granulated sugar
- 1 ¾ cup all-purpose flour
- ¼ teaspoon salt
Filling
- 1 can coconut milk 14 oz or 400 ml
- 1 cup whole milk
- ¾ cup granulated sugar
- ½ cup cornstarch
- 1 cup water
- 2 teaspoon ube extract
- ½ cup ube halaya
Whipped Cream Topping
- 1 ½ cup heavy whipping cream
- ¼ cup granulated sugar
Ube Coconut Flakes (Optional)
- ¾ cup coconut flakes
- ⅛ teaspoon ube extract
Instructions
Make Shortbread Pie Crust
- Preheat oven to 350℉ (180℃). Meanwhile, add flour and salt to a bowl and mix together.
- Then layer scoops of the flour and butter pieces inside a food processor and process until it starts to come together.
- Pour into a buttered pie dish. Spread the dough and press the mixture into a pan using your hands.
- Smooth out the bottom and sides using the back of a spoon.
- Poke holds in the dough with a fork. Bake in the preheated oven for 15-20 minutes. Let cool for about 1 hour before adding the filling (or bake up to 1 day ahead and store at room temperature).
Make the Filling
- In a small bowl, mix cornstarch and water together until lumps disappear. Set aside.
- In another large bowl, add the ube halaya and ube extract, set aside.
- In a pot, add coconut milk, sugar, and milk. Whisk together until smooth and sugar granules disappear.
- Place pot on medium heat and let it heat while stirring intermittently and gently until edges begin to bubble. Once the edges bubble, stir in the cornstarch mix using a whisk. Continue whisking until it thickens.
- Once the mixture thickens and creates deep ribbons when stirred, remove from the heat. Take 1 ¼ cup of the cooked pudding and add it to the bowl of ube halaya and ube extract. Note: If not using ube halaya, split the coconut pudding in half and pour half into a bowl of just ube extract.
- Whisk the pudding and ube mixture vigorously until it is not lumpy. It will look slightly grainy.
- Pour the ube pudding mix into the bottom of the prepared pie shell. Fill it a little less than halfway.
- Pour the remaining coconut pudding from the pot on top of the ube pudding mix, leaving a bit of room at the top. Smooth it out gently with a spatula. Let it cool on the countertop for about 30 minutes.
- Take cling wrap and lightly press it on top of the pie, gently pressing it across the surface. This will keep it from cracking in the fridge. Refrigerate overnight to solidify.
Make Whipped Cream Topping (Before Serving)
- In a bowl, beat together granulated sugar and heavy whipping cream.
- Spread across the cooled pie. Serve immediately, or chill uncovered in the refrigerator for up to 24 hours before serving. Do not cover the pie once the whipped cream has been added.
Make Ube Flakes Topping (Optional)
- In a bowl, add coconut flakes and ube extract.
- Using food-safe gloves, incorporate the extract and flakes by squeezing and rubbing them together until the flakes are purple.
- Decorate the pie with the flakes.
Nutrition
Calories: 471kcalCarbohydrates: 41gProtein: 5gFat: 33gSaturated Fat: 24gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 67mgSodium: 74mgPotassium: 181mgFiber: 1gSugar: 21gVitamin A: 825IUVitamin C: 1mgCalcium: 59mgIron: 2mg