Low Carb Haupia Pie | Halaya Pie

This post contains affiliate links. ¬†I receive a small amount of compensation when you purchase from my links, which I'll totally blow on boba milk tea and cupcakes on cheat day!¬†ūüėč
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ÔĽŅUbe lovers, this is for YOU! ūüíú
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You guys!!! Ok, so as some of you might know, I am no cookūüĎ©ūüŹĹ‚Äćūüć≥. ¬†I usually do not dive into a recipe that requires more than 4-5 steps, but since I have more time now during this pandemic, I've decided to be brave and try out this recipe. ¬†It's so perfect because of the ube craze that's happening right now. ¬†
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I found many varieties of this recipe online, but I wanted to make a low carb option of it and not use sugar, so here's my take on it!
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And WOW! ¬†It's seriously AHHH-MAZING! ¬†It did take a long time for me to make, but also because I really didn't want to mess it up so I double checked everything before adding ingredients.. Again, not a chef here! ¬†But if I can do it, anyone can. ¬†I've made it super simple to follow below for those that are like me and need step by step instructions. ūüôčūüŹĽ‚Äć‚ôÄÔłŹ
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If you've ever had Bob's Slice of Paradise from Bob Chinn's, this is comparable to it. ¬†If you've ever had the Filipino dessert, "Halaya", it's very similar to it, but added the yummy crust bottom with that topping and it's seriously BOMB! ūüíú¬†
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This low-ish carb version of Haupia Pie made up of sweet potato is going to be the family's new fave!  I guarantee it!  
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Please note, if you want regular sugar instead of the sugar substitute, it's the same measurements!  You may want to add more regular sugar because I lessened the amount with the sugar substitute, Monk Fruit.  But if you have not tried a recipe with sugar substitute, TRY it.  It's life changing!
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One thing that I learned from my mom ūüíē¬†is to sift all ingredients before mixing! ¬†This is key!! ¬†When in doubt, sift it out. lol! ūüíĀūüŹĽ‚Äć‚ôÄÔłŹ
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The first thing you'll need to do is boil these babies up!  Approximately 2 pounds of Okinawa Purple Sweet Potatoes.  
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Cut the sweet potatoes in half and place them in a pot with enough water to cover them well. Bring them to a moderate boil and cook 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 let cool until they can be handled easily.  
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While your potatoes are boiling, make the crust! 
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LOW CARB ALMOND FLOUR CRUST:
To make the almond flour crust, sift and stir the almond flour, melted butter, monk fruit, and vanilla extract in a bowl, until well combined. The dough will be slightly crumbly (see image below). Press the dough into the bottom of a greased 9x13 pan, lined with parchment paper.  Bake at 350 degrees for about 10-12 minutes, until barely golden. Let cool for at least 10 minutes.  While the crust is in the oven, start the filling.
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Seriously guys, hubby totally thought this was made of graham cracker!¬†ūüėČ
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Below is a photo of what the potatoes will look like after boiling.¬†Remove the skin and mash the¬†potato, the smoother the better. ¬†This part is a workout y'all! ¬†ūüėÖ
 
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SWEET POTATO FILLING:
Measure out 2 & 1/2 cups of mashed sweet potatoes into a large bowl. Add in the rest of the ingredients above, and whisk them together thoroughly. 
Raise the oven temperature to 400 degrees.
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Strain the mixture to eliminate the clump!  This is something that wasn't included in the original recipe that I found and I think this made a HUGE difference!  I wish I had taken a photo of this process, but I forgot to :( 
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Pour the sweet potato mixture into the prepared crust. Bake at 400 degrees for 15 minutes. Lower the temperature to 325 degrees and cook for another 30-35 minutes.  Turn the pan once, about halfway through, during cooking. The pie is cooked when the center is set.  I did the toothpick test. :) 
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While the sweet potato filling is baking, make the topping! 
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TOPPING:
In a saucepan, combine the ingredients above and whisk together. Place over medium-high heat. Stir constantly and bring to an almost-boil then lower to a simmer. Continue to cook and stir until the mixture thickens, approximately 6-8 minutes. Remove from heat and allow to cool just until it is no longer hot.
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Pour the topping over the cooled pie and spread evenly to cover. Refrigerate until the pudding firms up, at least 3 hours or ideally overnight.  This is the hardest part... waiting for it to firm up! 
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Optional : Lightly toasted shredded unsweetened coconut and/or toasted, crushed macadamia nuts to garnish (which I didn't have this time around).
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Ok, now that my mouth is watering after writing this blog post, I think I'll have another piece... :)
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Enjoy!!  Comment below and tell me how yours turned out or if you have any adjustments that you made in your recipe!  
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Just breathe.

Just LOVE harder.

empower :: enlighten :: encourage

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