Tag: dessert
Toasted Coconut Pumpkin Pie
Toasted Coconut Pumpkin Pie
I wanted to do a little something different with my pumpkin pie for thanksgiving. Since I was doing a Thai themed dinner, I substituted coconut milk for the dairy and flavored the pumpkin pie filling with pandan extract. The whipped cream had coconut milk and toasted coconut whipped in it. Low and behold: a Thai/fusion pumpkin pie.
Equipment
- pie dish
- rolling pin
- standing mixer
Ingredients
Pie Crust
- 1 1/2 cup flour
- 1/4 cup rice flour
- 1/2 cup butter
- 1/2 tsp salt
- 1 egg yolk
- 4 tbsp water
Pie Filling
- 1 1/2 cups coconut milk
- 2 tsp pandan extract
- 1 cup palm sugar
- 1 tsp salt
- 2 cups pumpkin purée
- 3 large eggs beaten
- 1/4 cup coconut
Coconut Milk Whipped Cream
- 1/2 cup heavy cream
- 1/2 cup coconut milk
- 2 tbsp powdered sugar
- 2 tbsp toasted coconut
Instructions
- Mix together the flours and salt.
- Mix in the butter by hand.
- Mix in the egg yolk and water. Roll into a ball and refrigerate for 30 minutes.
- Roll out the dough on a clean surface to 1/8” thick.
- Place over a pie plate.
- Crimp the edges with a fork. Poke holes in the bottom with the fork.
- Cover with parchment paper. Weigh down with beans or rice. Bake in a preheated 350 degree oven on the lowest tack for 20 minutes.
- While the crust is baking, reduce the coconut milk down in a pot over medium high heat to 3/4 cup. Stir in the pandan extract and dissolve the palm sugar.
- Season with salt.
- Stir in the pumpkin purée, then the eggs.
- Pour into the pie crust. Bake for 45-60 minutes once the center has firmed up.
- Let the pie completely cool on a rack.
- Dry toast the coconut in a small skillet over medium heat until it is browned.
- Sprinkle the coconut over the pie, reserving 2 tbsp.
- In a standing mixer, beat the heavy cream, coconut milk, and powdered sugar until it peaks. Stir in the 2 tbsp of toasted coconut.
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South African Milk Tart
South African Milk Tart
The basic concept of the milk tart was introduced to South Africa in the 1600s by Dutch settlers. The custard-like dessert is sort of a variation of their mattentart, which is similar to cheesecake, with South Africans adding cinnamon to the batter. Sometimes the milk tart is baked in a pastry pie crust, and sometimes it’s just the custard. This particular recipe is crustless, even though it does develop a crust on the bottom. This dairy bomb of deliciousness can be served either hot or cold. Both ways are good in their own ways.
Equipment
- electric beater
- pie pan
Ingredients
- 3 tbsp butter melted
- 1 cup sugar
- 3 large eggs yolks and whites separated
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla
- 4 cups whole milk
- 1 tbsp cinnamon sugar 3/4 tsp sugar + 1/4 tsp cinnamon
Instructions
- Mix together the butter and sugar.
- Mix in the egg yolk. Then sift in the flour, baking powder, and salt.
- Whisk in the vanilla and milk.
- In a separate bowl, beat the egg whites until they peak with an electric beater.
- Whisk in the beaten egg whites to the the batter.
- Preheat the oven to 375 degrees. Grease a deep 9” pie plate. Pour in the batter.
- Dust the top with cinnamon sugar.
- Bake for 25 minutes. Then reduce the heat to 325 degrees and bake for another 25 minutes.
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Cherry Berry 420 Pecan Bread
Cherry Berry 420 Pecan Bread
Well, I was hitting the cheeba hard this morning and all of a sudden, an hour later I had a loaf pan of what I’m now calling cherry berry pecan bread. It’s really up to you if you want to add a 420 lipid of choice; either butter or oil. Regardless if you do or don’t, this baked good is extremely tasty.
Equipment
- loaf pan
Ingredients
- 1 1/3 cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup 420 oil or butter
- 2 large eggs beaten
- 3/4 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla
- 1/2 cup blueberries washed
- 1/2 cup cherries pitted and quartered
- 1/2 cup pecans chopped
Instructions
- Mix together the flour, baking soda, and baking powder in one bowl; eggs, sugar, 420 oil/butter, salt, and vanilla in another.
- Mix the dry ingredients into the wet ingredients.
- Stir in the berries and pecans.
- Preheat the oven to 350 degrees. Grease a loaf pan. Pour in the batter.
- Bakefor 45-50 minutes. Let rest on a rack. Cool completely before serving.
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