Haupia Liliko‘i Pie
Oldies But Goodies, Volume I. Tamar Luke Pane‘e, KS ’53.
1 9-inch baked pie shell
½ cup cornstarch
⅔ cup sugar
½ teaspoon salt
1½ cups coconut milk
2 tablespoons sugar
1 tablespoon cornstarch
⅔ cup liliko‘i concentrate
⅓ cup water
Combine cornstarch, sugar, and salt in a saucepan.
Add milk slowly and stir to blend.
Cook, using a heat diffuser* to prevent mixture from over-cooking until thick and smooth.
Pour into pie shell and chill until firm.
Blend sugar and cornstarch.
Slowly stir in liliko‘i concentrate.
Cook until thick over low flame, using a heat diffuser* to prevent mixture from over-cooking, stirring constantly.
Cool slightly and pour over chilled haupia pie filling.
Chill until firm.
*heat diffuser: diffuses heat and thus helps to prevent food from over-cooking.
"Share this dessert with your family and friends for the holidays!"