Ube Haupia Pie Recipes

UBE HAUPIA PIE

Steps:

• In a food processor, combine the flour, butter, salt, and sugar. Pulse until mixture is crumbly and butter is broken up into pea-sized bits.
• Pour ice water into the machine and pulse a couple of times, until the dough is evenly moist. Do not overmix (you do not want the dough to form into a ball in the machine). If needed, add another tablespoon of water.
• Turn dough out onto a piece of plastic wrap. Flatten into a disc, wrap with the plastic, and place in the fridge. Let it sit in the fridge for at least 1 hour. Pie crust can be made one day in advance.
• On a floured surface, roll out the disc of chilled dough. Roll out and cut out a circle with a diameter about 3 inches larger than your pie dish (you want a 12-inch diameter of crust for a 9-inch pie dish).
• Pinch the dough and flute the edges (use your thumb and pointer finger on one hand, and pointer finger knuckle on the other).
• Place in the fridge for at least 30 minutes or in the freezer for at least 15 minutes. Remember, you want your crust to be super cold before it goes into the oven!
• Preheat the oven to 375°F. After your pie is done chilling, prick with a fork all around the bottom and sides. Alternatively, fill with parchment paper and pie weights.
• Bake for 15-16 minutes, or until golden brown and thoroughly baked. If using pie weights, you'll want to remove them midway (but poke holes before returning to the oven!).
• Take the pie crust out of the oven and set it aside to cool.
• Increase the oven temperature to 400°F. Lightly wash your potatoes and prick holes in them with a knife or fork. Place on a baking sheet and bake for about 1 hour, or until very soft.
• Once the potatoes have become mushy, take them out of the oven. Remove the skins (be careful, they're hot!) and place the insides into a medium mixing bowl.
• Mash potatoes until there are no lumps. Add your honey and heavy cream and mix until well combined. Adjust the amount of honey and heavy cream by taste and by look. It should be thick, like cookie dough, but not too thick that it takes a lot of effort to mix.
• Add the butter. This step is optional but it does give the ube a richer flavor and a glossy look. Mix until fully melted into the ube (the heat from the potatoes should melt the butter relatively quickly).
• Place into the cooled pie crust and set aside.
• In a medium pot, combine the coconut milk and water. Place over medium heat.
• In a small bowl, whisk together the cornstarch and sugar. Add to the coconut milk and whisk to combine.
• Whisk continuously over the heat until the cornstarch and sugar fully dissolve and the mixture thickens slightly, about 3-5 minutes. The thicker you allow the mixture to become, the firmer it will end up being.
• Pour haupia evenly over the cooled ube layer.
• Place the pie in the refrigerator for at least 2 hours or overnight. Enjoy!

UBE PIE

Steps:

• Heat the oven to 375 degrees. Prepare the crust: In a medium bowl, mix together graham cracker crumbs, sugar and salt. Stir in the melted butter (mixture will look like wet sand). Press into the bottom and up the sides of a standard (not deep-dish) 9-inch pie pan; set aside.
• Prepare the filling: Remove grated ube from package and place in a microwave-safe bowl. Add 2 tablespoons water. Microwave until cooked, 3 to 4 minutes. (The mixture should feel smooth between your fingers, like thick mashed potato.) Measure out 1 1/4 cups/300 grams cooked ube, and reserve the remainder for another use.
• Transfer the 1 1/4 cups cooked ube to a food processor. Add the granulated sugar and light brown sugar and process on low until smooth. Scrape down the sides of the bowl. Add the eggs, melted butter, heavy cream, ube flavoring, if using, and salt, and process just until combined and no streaks remain. Pour filling into prepared crust.
• Bake pie on center rack until slightly puffed around the edges and just set in the center, 30 to 35 minutes. Cool completely before serving at room temperature or chilled. Covered and refrigerated, the pie will keep up to 2 days.

EASY HAUPIA

Steps:

• Place the cornstarch, sugar, and salt into a saucepan; stir in 1/4 of the coconut milk to make a smooth paste. Stir in the remaining coconut milk, and bring to a simmer over low heat, stirring constantly. Cook and stir until thickened so that it coats the back of a spoon, about 5 minutes. Pour into a 9x13 inch baking dish; refrigerate until cold.

HAUPIA PIE RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 325 F and grease a 9 1/2-inch pie dish with cooking spray.
• To make the crust, add the toasted macadamia nuts to a food processor and pulse 4 to 5 times until coarsely ground.
• Add the flour, sugar, brown sugar, and salt and pulse until the mixture becomes a fine meal, about 1 minute.
• Add the cold butter 1 tablespoon at a time, pulsing after each addition.
• With the food processor running on low, add the buttermilk and vanilla. Continue to mix until a dough forms, 1 to 2 minutes.
• Press the mixture into the prepared pie dish, poke several times with a fork, and freeze for about 5 minutes. If using a glass pie plate, place on a baking sheet before putting in the oven. Bake until lightly browned, about 25 to 30 minutes. Let cool completely.
• Gather the ingredients.
• To make the filling, add the cold water and cornstarch to a medium bowl and whisk well until smooth.
• In a medium saucepot, add the coconut milk, milk, and sugar. Turn the burner to medium-high and whisk constantly until the mixture comes to a boil, about 3 to 4 minutes. Once boiling, bring the heat down to medium-low, keeping the mixture at a low simmer.
• Slowly add the cornstarch mixture while whisking constantly.
• Continue cooking and whisking until the mixture thickens, about 3 minutes. Separate the mixture equally between two bowls.
• In a microwave-safe bowl, melt the chocolate in 30-second intervals, stirring in between, until completely melted, about 1 1/2 to 2 minutes total. Add the melted chocolate to one of the bowls of coconut pudding mixture and stir well to combine.
• Transfer the chocolate pudding mixture to the cooled pie crust, spread evenly, and allow to set and cool, about 15 minutes.
• Once set and cooled, pour the remaining coconut pudding mixture on top of the chocolate coconut pudding and spread out evenly. Cover surface with plastic wrap to prevent a skin from forming and refrigerate for at least 2 hours, or overnight.
• When ready to serve, top with whipped cream and garnish with edible flowers, if using.

UBE PIE WITH MARSHMALLOW WHIP

Steps:

• Roll out dough on a lightly floured surface to a 12" round. Wrap dough around rolling pin and transfer to a standard 9"-diameter pie dish. Unfurl into dish, then lift edges and allow dough to slump down into edges. Trim overhang to 1". Fold overhang under to create a thick crust that is flush with rim; crimp as desired. Lightly prick bottom all over with a fork. Chill until firm, about 30 minutes.
• Place a rack in middle of oven; preheat to 350°F. Line crust with parchment paper or foil and fill with pie weights or dried beans. Place on a rimmed baking sheet. Bake until edges are beginning to brown, 20-25 minutes. Carefully lift out parchment and weights. Return crust to oven and bake until golden brown all over, 10-15 minutes. Transfer to a wire rack and let cool.
• Using an electric mixer on medium speed, beat eggs, ube halaya, coconut milk, granulated sugar, salt, vanilla extract, and ube extract (if using) in a large bowl until smooth, about 1 minute. Pour filling into pie crust.
• Bake pie until edges of filling are set but center still jiggles slightly, 55-65 minutes. (Filling will puff as it bakes but will settle as it cools.) Transfer to a wire rack and let cool at least 2 hours. Pie can be served slightly warm or room temperature.
• Using an electric mixer on medium-low speed, beat cream, Marshmallow Fluff, and powdered sugar in a medium bowl until medium peaks form, about 3 minutes. Transfer to a pastry bag fitted with a large star tip (or a resealable plastic bag with a corner snipped off). Chill marshmallow whip until ready to serve.
• Pipe 8 dollops of marshmallow whip around edges of filling. Slice pie and transfer to plates. Serve with remaining marshmallow whip alongside. Do ahead: Crust can be baked 3 days ahead; store tightly wrapped at room temperature. Marshmallow whip can be made 8 hours ahead; keep chilled. Pie can be baked 1 day ahead; cover and chill. Bring to room temperature and top with marshmallow whip just before serving.

UBE UPSIDE-DOWN PIE RECIPE BY TASTY

Steps:

• Arrange an oven rack in the center position. Preheat the oven to 350°F (180°C). Set an 8- or 9-inch pie dish inside a large roasting pan.
• In a large bowl, whisk together the egg yolks and eggs. Add the sugar and whisk to combine. Whisk in the evaporated milk, then the sweetened condensed milk. Add the ube flavoring and whisk until well combined.
• Strain the custard through a fine-mesh sieve to get rid of any eggy bits, then pour the strained custard into the pie dish. Carefully fill the roasting pan with hot water, filling halfway up the sides of the pie dish. Cover the roasting pan with foil.
• Carefully transfer the pan to the oven and bake for 45 minutes. Remove the foil and bake for another 10-15 minutes, or until the custard is mostly set with a slight jiggle in the center.
• Remove the pie dish from the steam bath and let cool to room temperature, then transfer to the refrigerator to set overnight.
• Make the graham cracker crumble: In a medium bowl, mix together the graham cracker crumbs, brown sugar, and Greek yogurt until combined. The crumble should be moist enough to gather in a ball, but not too dry or wet to hold its shape when poked.
• Spread the graham cracker crumble over the chilled pie and spread evenly, all the way to the edges.
• Sprinkle a light dusting of granulated sugar over the graham cracker crust and gently brûlée with a kitchen torch until caramelized for a smoky finish. (Alternatively, broil for 1-2 minutes). Sprinkle purple sanding sugar on top, if desired.
• Enjoy!