Coconut Pumpkin Pie

Coconut Pumpkin Pie – Detailed recipe cooking. Photo of the dish:Johnny Miller Time: 3 hours. 40 min Difficulty: easy Servings: 8 – 10 The recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Korzh

• 1 and 1/4 Art. premium wheat flour, plus more for rolling
• 1/4 Art. sweetened coconut flakes, plus more for sprinkles
• 6 tbsp. l cold unsalted butter, sliced into small pieces
• 2 tbsp. l cold margarine
• 1/2 tsp salt

Filling

• 450 gr pumpkin puree
• 1 tbsp. coconut milk
• 3/4 Art. Sahara
• 2 large eggs, slightly beaten
• 1 tbsp. l coconut rum (optional)
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice

Recipes with similar ingredients: premium flour, pumpkin mashed potatoes, coconut milk, eggs, allspice, cinnamon, rum

Recipe preparation:

1. Prepare the base: in a food processor, mix the flour, coconut flakes, 2 tbsp. l (30 gr.) Butter, margarine and salt, stir until the mixture looks like flour coarse grinding. Add the remaining 4 tbsp. l (60 gr.) Creamy butter and keep stirring until slices of dough the size of a pea. Add 2 tbsp. l cold water and knead until until the dough comes together. Put the dough on a piece plastic film; use the package to form the dough into a disk. Wrap tightly and refrigerate for at least 1 hour until cooked or night. (Shortcrust pastry can be stored in the freezer for up to 2 months).
2. On a lightly floured surface, roll the dough in a circle 30 cm in diameter. Place the dough in 23 cm. round shape, season overhanging dough into a mold and press the edge with your fingers. Cool base not less than 30 minutes.
3. Preheat the oven to 180 ° C. Cover the cake with foil and fill cargo. Bake until golden on the edge, about 20 minutes. Remove foil and load and continue baking for another 5 minutes. Put on grill and cool completely.
4. Meanwhile, cook the filling: reduce the temperature ovens up to 160 ° C. In a large bowl, mix until smooth. pumpkin puree, coconut milk, sugar, eggs, rum, vanilla, cinnamon and allspice. Pour the filling into the prepared base and place on a baking sheet. Place in the oven and bake for 1 hour. Sprinkle coconut along the edge of the pie; keep going bake until the center is set, but still there, stirs slightly, about 15 minutes. Put the cake on the wire rack to let it cool completely.