Easy as Pie
By Rochelle delaCruz
November is the month for pie. Oh sure, there’s turkey too, but there’s just so much you can do with that big bird – roast, rotisserie, maybe deep fry. Nobody boils it do they? In Hawai`i, turkey is sometimes imu’d , but up here in the Northwest, there doesn’t seem much point trying to convince the men-folk that they should spend a chilly afternoon digging and tending a deep pit in the November ground. In this age of equal opportunity, I suppose we women could do it…but that’s when I decided on pie. Easy as pie, pie in the sky, pie r squared…I remember way back in Hilo Intermediate School when I first heard that one. As Miss Loo expounded on the virtues of π r² and applied it always to a circle, all I could think was: custard.
First I was going to put different kinds of pumpkin pie on this food page, but why print the same thing that all the newspapers and magazines are doing? So instead, here are some Hawai`i favorites that perhaps you can take to your Thanksgiving gathering. ~RdC
4 cups fresh or frozen coconut
Combine coconut, cream and sugar. Add Karo (if you like) and mix. Gently fold in beaten egg whites. Spoon into pastry-lined pie plate and cover with top crust. Be sure to make a slip on top crust so steam will escape. Brush lightly with milk or cream to give golden color. Bake 30 minutes at 400º.
3 ½ cups ripe mango slices
Combine all ingredients (except pastry) and let stand 15 minutes. Then put into pastry-lined pan and cover with pastry for top crust. Seal edges and cut slits into top. Brush top surface of crust with milk. Bake 60 minutes at 425º.
1 10” pie crust, baked
Sweet potato filling:
Cream butter and sugar. Beat eggs and add in, then add mashed sweet potato and mix in gradually. Add milk, vanilla and salt and mix well. Pour into crust and bake 30-35 minutes at 350º. Cool before adding haupia topping.
1 can (12 oz) frozen coconut milk, thawed
Combine sugar and cornstarch and mix with water until completely dissolved. Add coconut milk and stir until lumps are gone. Cook over low heat, stirring until thickened. Cool then pour haupia mixture over pie filling. Refrigerate a couple of hours.
Combine flour, sugar and nuts. Cut in butter until crumbly texture.Press into pie pan.
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