- 1.
Preheat oven to 350 degrees F.
- 2.
Mix graham cracker crumbs, melted butter for crust, and salt in a bowl.
- 3.
Press the graham cracker mixture firmly onto the bottom of a greased 8x8” square baking pan lined with parchment paper.
- 4.
Bake the crust in the oven for 10 minutes.
- 5.
For the filling, mix the mashed sweet potato, sugar, eggs, cream, cardamom, melted butter for filling, and vanilla extract until smooth.
- 6.
Pour the sweet potato mixture over the baked crust and spread evenly with a spatula.
- 7.
Bake for 20 minutes at 350 degrees F or until a toothpick inserted in the center comes out clean.
- 8.
For the haupia, combine sugar, cornstarch, and water to make a slurry in a bowl.
- 9.
Pour coconut milk into a pot over medium heat on the stove.
- 10.
As the coconut milk starts to bubble, slowly whisk in the cornstarch slurry until thickened to a pudding-like consistency.
- 11.
Remove from heat and gently spread the haupia over the cooled sweet potato filling layer.
- 12.
Refrigerate the pie until the haupia layer is set.