Baked Tumaikuru Pie

• 2 cups flour
• 1/2 cup sugar
• 2 sticks butter, chilled
• 3/4 cup nuts, chopped (optional)
• 8 tbsp. butter
• margarine, softened
• 1 cup sugar
• 2 beaten eggs
• 2 cups Okinawan sweet potato, mashed
• 1/2 cup evaporated milk
• 1 tsp. vanilla
• 1/4 tsp. salt
• 1 can (12 oz.) frozen coconut milk, thawed
• 4 to 6 tbsp. sugar
• 4 to 6 tbsp. cornstarch
• 3/4 cup water

1. Crust: Cut butter into small cubes.
2. Combine flour, sugar and nuts in a medium bowl.
3. Cut butter into the flour mixture until sandy texture.
4. Press into 9x13-inch pan.
5. Bake at 350F for 15-20 minutes.
6. Cool completely.
7. Pie Filling: Cream butter and sugar.
8. Add eggs and mix well.
9. Gradually mix in the mashed sweet potatoes.
10. Add evaporated milk, vanilla and salt.
11. Mix well.
12. Pour into crust and bake at 350F 30-35 minutes.
13. Cool completely.
14. Haupia Topping: Combine sugar and coconut milk in a small saucepan.
15. Bring to a low boil.
16. Combine cornstarch and water, stir into coconut milk.
17. Remove from heat and stir until thickened.
18. Cool slightly and pour over sweet potato filling.
19. Refrigerate for 3-4 hours.

flour, sugar, butter, nuts, butter, margarine, sugar, eggs, sweet potato, milk, vanilla, salt, frozen coconut milk, sugar, cornstarch, water

Taken from www.foodgeeks.com/recipes/17663 (may not work)