Uala Haupia Pie

This Uala Haupia Pie combines the traditional flavors of sweet Hawaiian taro (uala) with a creamy coconut filling (haupia), all nestled in a buttery graham cracker crust. The pie is topped with a light coconut whipped cream, creating a delightful balance of textures and flavors that is both comforting and refreshing. Perfect for any dessert lover, this recipe is naturally gluten-free and dairy-free, making it suitable for various dietary needs.

Ingredients:

• 1 ½ cups graham cracker crumbs
• ½ cup coconut oil, melted
• ¼ cup brown sugar
• 2 cups cooked and mashed uala (taro)
• 1 cup coconut milk
• ½ cup sugar
• ¼ cup cornstarch
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 cup coconut cream, chilled
• 2 tablespoons powdered sugar
• Toasted coconut flakes, for garnish

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs, melted coconut oil, and brown sugar. Mix until well combined.
3. Press the mixture into the bottom and sides of a 9-inch pie pan. Bake for 10 minutes, then let cool.
4. In a saucepan over medium heat, whisk together the coconut milk, sugar, cornstarch, vanilla extract, and salt until smooth.
5. Add the mashed uala to the saucepan and cook, stirring constantly, until the mixture thickens (about 5-7 minutes). Remove from heat and let cool slightly.
6. Pour the uala filling into the cooled crust and spread evenly. Refrigerate for at least 2 hours to set.
7. In a mixing bowl, whip the chilled coconut cream with powdered sugar until soft peaks form.
8. Spread the whipped coconut cream over the set uala filling, and top with toasted coconut flakes before serving.