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.
