April 2008 Pie of the Month… Beni Imo Pie

Filed under:2008 P.O.T.M. — posted by admin on April 10, 2008 @ 8:35 pm

Hello faithful (and patient) members!
I was just looking through old pie of the month cards from the past 10 years and had to laugh at how many of them apologise for lateness of the card. Nice to know that at least I am reliable in one area of my life. OK! So here is a pie that, sadly, only a few of you will likely be able to make or try.
Beni imo, also known as Okinawan sweet potatoes, purple yams, or tumai kuru, resemble the red or orange sweet potato (commonly found in North American or European grocery stores) on the outside, but inside are a brilliant magenta or purple color.
I mean REALLY bright! They are NOT to be confused with the Philipino purple yam known as ube
(found sometimes in Philipino markets), which is much more starchy than the sweeter and more tender beni imo. I think you can find these babies in Hawaii (and possibly in Asian markets in CA or big cities? Also check for them canned or frozen).
So BRADSHAWS, its all you this month. Go find these purple sweet potatoes there in Hawai’i and let us know what it’s all about.
OK. If you’re not lucky enough to live in hawai’i or japan,
try this pie with your classic orange sweet potato, it will
still be delicious (and even more sweet) the coconut layer
adds an unexpected twist. mmmm, layers…
okinawan yam and haupia pie
Beni imo & coconut pie
you need a 10” partially baked pie crust, cooled
Purple layer:
8 TB butter, softened
1 C sugar
2 eggs, beaten
2 C cooked and mashed Okinawan sweet potato (aka beni imo, aka tumai kuru)
1/2 C evaporated milk
1 tsp. vanilla
1/4 tsp. salt
Cream butter and sugar. Add eggs. Mix well. Gradually mix in the mashed sweet potatoes.
Add evaporated milk, vanilla and salt. Mix well. Pour into crust and bake at 350°F 30-35 minutes. Cool completely.
Coconut (Haupia) layer:
1 can (12 oz.) frozen & sweetened cream of coconut, thawed (can substitute unsweetened canned coconut milk, but then increase sugar and cornstarch to 7 or 8 TB),
4 TB sugar
5 TB cornstarch
3/4 cup water
Combine sugar and coconut milk in a small saucepan. Bring to a low boil. Combine cornstarch and cold water, stir slurry into coconut milk. Over low heat stir constantly until thick.
Cool slightly and pour over sweet potato filling.
Refrigerate for 3-4 hours.