Email to mhudgins@q.com      

12/25/2011 National Pumpkin Pie Day Coconut Pumpkin Pie

Source of Recipe

Feel Hungry


Recipe Introduction

The perfect indulgence following a massive Christmas dinner, pumpkin pie was probably once fashioned from an actual pumpkin, but now it's pretty much all about the canned pie filling.

List of Ingredients

HOME COOKIN’ 12/25/2011 National Pumpkin Pie Day Coconut Pumpkin Pie



Coconut Pumpkin Pie


For the Crust you will need:

1 and a half cup all-purpose flour
1/2 cup cold butter (cut into cubes)
1 teaspoon salt
1 tablespoons sugar
5-10 tablespoons of cold water
For the filling you will need:

1 cup of mashed pumpkin
1/2 cup sugar
1 cup coconut milk
2 tablespoons heavy cream


Recipe



1. Preheat the oven to 350 degrees Fahrenheit.

2. Prepare the crust by combining all the ingredients for the crust except for the water. Using your clean hands, mix the crust mixture until the butter is well incorporated. Slowly add in the water, about a tablespoon at a time. Knead until it forms into a ball. Let the dough rest for about 1 hour.

3. In a clean work surface, roll out the dough and fit into a 9-inch pie plate. Do not stretch the dough. Bake at the preheated oven for 15 minutes. Bes sure that you prick the unbaked dough before placing it in the oven to prevent it from ballooning.

4. Meanwhile, cook the filling in a heavy bottom saucepan. Stir all the ingredients together and let it simmer for 10 minutes or until the mixture becomes thick. Transfer into the pre baked crust and return to the oven and bake for another 15 minutes.

5. Remove from the oven when the top crust turns to golden brown.

6. Serve warm or let cool and chill.