Crust:

6 TBS. sugar	6 TBS. softened butter
1 tsp. vanilla	1 ½ C. sifted flour
1 egg white

Cream butter and sugar until light and fluffy. Stir in egg white with vanilla. Add flour and mix till well blended. Bake at 350 for 35-40 minutes or till lightly browned. Do not let crust spill over sides of pan.

Haupia Filling:

½ C. cornstarch	4 cups coconut milk (pe'epe'e)
½ c. water	1 ½ C. sifted flour
1 c. whipped cream	2 envelopes unflavored gelatin
1 c. sugar	4 egg whites, stiffly beaten

Combine pe'epe'e and cornstarch and cook slowly for 30 minutes on the top burner set at 175°. Stir frequently.

Soften gelatin in water and add to hot coconut mixture. Stir in sugar and chill thoroughly.
Fold in egg whites and whipped cream. Pour into crust and chill.

ENJOY!!

Try pumpkin or chocolate on the bottom and layer the haupia on top

Stay ono you know!!!!!!!!!!!