A TROPICAL PUNCH IN THE FACE
Holy what this pie is vegan and gluten free!!
My girlfriend and I get pretty island sick some days when we’re really missing our friends and family in Hawaii. Sometimes we just need a tropical punch in the face. I get the request for Haupia quite often from her but am usually reluctant to make it since it can be sort of a boring feat for an avid baker like myself. So when I do make it, I spruce it up with berry jams and special crusts. This is the first version I am sharing. You can thank me later gator.
*Please note that I am more of a bake by feeling than by recipe sort of person so beware measurements are not exact and you should use your own intuition when preparing this
**Not to mention while living in Germany my measuring equipment often goes by deciliters, milliliters, and other liters that make your head hurt when you’re dreaming of your perfect one cup scoops back in the States…
Pie Crust: 9″
3/4 cup toasted oats (GF if you need it that way)
3/4 cup toasted coconut shreds
1/4 cup of sugar
1/4 – 1/3 cup of flour (grind some oats for flour, or use chickpea, buckwheat, or bananas?**imagination.)
1/4 cup oil (can also sub with applesauce!)
pinch of salt
3-6 Tablespoons ground flax seeds (optional but helps with the sticking together process)
1-6 Tablespoons of water enough for dough to come together
2 cans of coconut milk (mine were 400ml about 12 oz)
8-12 Tablespoons of Cornstarch (or for GMO reasons Arrowroot powder will work just fine.)
Add sweetener to your liking about 6-10 TBS
1/2 cup of Maracuja juice
Add sweetener to your taste.
2 Tablespoons of Cornstarch
Prepare Pie shell first. Mix dry then add wet. You dont want this dough too wet. A good test is to grab a golf ball size and squeeze it in your hands, does it stick together and not on your hands?.. perfect. If it’s too mushy and wont come off your hands add a little more of one of the dry ingredients til you get to a nice consistency. Be sure to butter and flour your springform or pie pan whatever you may be using. or else you’ll get the sticks. nobody like the sticks. Press into pan and bake shell at 200°C about 400°F until its nice and browned. Let it cool.
Don’t know how to toast coconut, seeds, oats, etc.??
Simple: Place your product of affection in a nonstick pan over Med-Hi heat. Flip _____ around using sauve wrist movements and be admired by everyone watching (Plants also count here.) Don’t turn your back on this process, failure is at high risk.
Mix 1/4 cup of coconut milk with Cornstarch until you get a smooth milky texture. Bring remaining Coco milk to a boil. While continuously stirring add mixture and stir vigorously for the first couple of minutes so you dont accumulate any lumps. Once nice and smooth continue to stir at a more human rate and stir until you get thick trails behind your spoon. My favorite test for doneness is to pick up a nice spoonful and spell my name into the liquid. If I can see the layer of my name then it’s donesky. Set aside.
Mix 3TBS of Maracuja juice with starch in small bowl. In separate pan bring remaing juice, sweetener, plus pulp from passionfruit to a nice sizzle and repeat directions to create Maracuja topping.
Pour Haupia mixture into pie shell, and carefully with a spoon top pie with Passionfruit mixture. Let it cool for several hours. To speed up the process you can put it in the fridge. Its very difficult for my girlfriend to wait for this to cool so I make sure I shock it in the freezer for a couple of hours before she even knows about it.. sneaky sneaky.
You can make this pie in a many different ways by using your favorite fruit instead of the Maracuja. I like what’s in season and have been known to use a variety of berries.
Creativity is delicious.