Purple Sweet Potato And Haupia Pie

• Crust and Sweet Potato Filling
• 2 cups plain graham cracker crumbs
• 1 cup unsalted butter, melted and cooled but still liquid, divided
• 1 teaspoon kosher or fine sea salt, divided
• 2 large Okinawan purple sweet potatoes (about 2 pounds)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 3/4 cup light brown sugar
• 2 large eggs, lightly beaten
• 1 12-ounce can evaporated milk
• 2 teaspoons vanilla extract
• Haupia Topping
• 1/2 cup granulated sugar
• 1/3 cup cornstarch
• 2 cups canned coconut milk (full-fat is best)
• 1 cup water
• 1 tablespoon light rum (optional)
• lightly toasted shredded unsweetened coconut and/or toasted, crushed macadamia nuts to garnish

1. Preheat oven to 325u0b0F.rnrnCombine the graham cracker crumbs, 1/2 cup of the melted butter, and 1/2 teaspoon of the salt. Mix well until the mixture looks like wet sand. Pour into a 9-inch by 13-inch baking dish and press the crust firmly and evenly into the pan (it only needs to cover the bottom). Bake for 10 minutes and allow to cool slightly.rnWhile the crust is in the oven, start the filling.
2. Halve the sweet potatoes and place them in a pot with enough water to cover them well. Bring them to a moderate boil and cook them until the point of a sharp knife penetrates the thickest part of the potato easily, which will take anywhere from 15-30 minutes, depending on the size of the potatoes. Remove them from the water and cool until they can be handled easily. Remove the skins, then mash the flesh with a potato masher (smoother is better, but a few lumps won't hurt).
3. Raise the oven temperature to 400u0b0F.
4. Measure out 2 1/2 cups of mashed sweet potatoes into a large bowl. Add in the rest of the ingredients (including the rest of the butter and salt), and whisk them together thoroughly.
5. Pour mixture into the prepared crust. Bake for 15 minutes. Lower the temperature to 325u0b0F and cook for 30-35 minutes more, turning the pan once during cooking. The pie is cooked when the center is set and doesn't jiggle when the pan shakes.
6. Remove from the oven and place on a rack to cool.rnWhile the pie bakes, make the haupia.
7. In a heavy-bottomed saucepan, combine the ingredients (minus the shredded coconut and macadamias), and whisk together thoroughly to eliminate all lumps. Place over medium-high heat. Stirring constantly, bring to an almost-boil then lower to a simmer. Continue to cook and stir until the mixture thickens, 6-8 minutes. Remove from heat and allow to cool just until it is no longer hot.
8. Pour the haupia over the cooled pie and spread evenly to cover. Refrigerate until the pudding firms up, at least 3 hours or ideally overnight.
9. Garnish with toasted coconut flakes or chopped, toasted macadamia nuts. Slice into 15 rectangles, and serve cold or at room temperature.

crust, graham cracker crumbs, unsalted butter, kosher, purple sweet potatoes, ground cinnamon, ground ginger, ground nutmeg, light brown sugar, eggs, milk, vanilla, haupia topping, granulated sugar, cornstarch, coconut milk, water, light rum, nuts

Taken from food52.com/recipes/22149-purple-sweet-potato-and-haupia-pie (may not work)