Haupia Hand Pies

makes 8 hand pies

recipe adapted from The Honolulu Star Bulletin

prep time: 1 hr / cook time: 20 min

INGREDIENTS

1 can coconut milk (13.5 oz. can)

1/3 c heavy cream

6 tbsp sugar

* Add 1 or 2 tbsp more if you like it sweeter

1/4 c cornstarch

1 box pie crust

1 egg yolk

2 tbsp water

HAUPIA FILLING

• Combine coconut milk, heavy cream and sugar in a small saucepan over low heat.

• In a small bowl, combine cornstarch with a bit of the coconut milk mixture to make a paste.

• Stir the paste into the saucepan of coconut milk mixture.

• Continue to cook over low heat, stirring constantly until thickened.

• When the mixture is thick, set aside and let cool about 30 minutes.

EGG WASH

• In a small bowl, mix the egg yolk and water. Set aside.

ASSEMBLY

• Preheat oven to 375˚F.

• Line a baking sheet with parchment paper.

• On a floured surface, roll out the pie crust to about 1/8 inch thick.

• Cut out 5 1/2 inch squares from the pie crust.

• Fill each square with haupia filling, leaving about a 1/2 inch border on the 3 sealing edges.

• Lightly brush the egg wash on the edges and fold the crust in half. Using the tines of a fork, crimp the edges.

• Using a knife, put a few slits on the top of the pie.

• Place on prepared baking sheet.

• Brush the top of each pie with the egg wash.

• Bake for 20 minutes or until golden brown.

• Remove the pie from the oven and place on a cooling rack.

** ADDIECAKES' NOTES **

• I tried out the Trader Joe's and Pillbury brand pie crust. If you like a less buttery and sturdier pie crust, the Pillbury brand is recommended. If you like a buttery and flakier pie crust, use the Trader Joe's brand.

• Keep the dough chilled in the refrigerator before rolling out. This helps to keep the crust from softening up too quickly.

• Do not attempt to eat the pies right out of the oven. The filling is extremely hot!

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING