Haupia Pie (Gluten-Free Crust)

Ingredients

• 1.5 cups Gluten-free flour blend
• 1/2 cup Butter
• 1/4 cup Iced water
• 2 cans Coconut milk
• 1/2 cup Sugar
• 1/4 cup Cornstarch
• 1 tsp Vanilla extract

Instructions

1. 1Preheat your oven to 375°F (190°C). In a large bowl, combine the 1.5 cups of Gluten-free flour blend and the 1/2 cup of Butter. Use your fingertips to cut the 1/2 cup of butter into the 1.5 cups of gluten-free flour blend until the mixture resembles coarse crumbs.
2. 2Add the 1/4 cup of Iced water to the bowl and mix gently until a cohesive dough forms. Press this dough evenly into a standard pie pan, covering the bottom and sides.
3. 3Bake the prepared crust in the preheated oven for 15 to 20 minutes, or until the edges appear lightly golden brown. Carefully remove the pie pan from the oven and let the crust cool slightly.
4. 4While the crust is baking, combine the contents of the 2 cans of Coconut milk, the 1/2 cup of Sugar, and the 1/4 cup of Cornstarch in a medium saucepan. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring constantly to prevent sticking.
5. 5Continue to cook the coconut mixture, stirring frequently, for 5 to 7 minutes after it begins to simmer, until it visibly thickens to a pudding-like consistency. Remove the saucepan from the heat and stir in the 1 tsp of Vanilla extract.
6. 6Pour the warm coconut mixture directly into the slightly cooled, baked pie crust. Allow the pie to cool at room temperature for about 30 minutes, then transfer it to the refrigerator.
7. 7Chill the Haupia Pie for at least 2 hours in the refrigerator, or until the filling is completely set and firm to the touch. This chilling time is essential for the pie to hold its shape when sliced.

Substitutions

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