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Pumpkin-Coconut Pie

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Pumpkin-Coconut Pie

2 tablespoons unsalted butter, melted 1 1/4 cup whole milk 1/2 cup evaporated milk 3 large eggs 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 2 cups cooked, drained, and mashed fresh pumpkin (or canned) 1 cup sweetened shredded coconut One 9-inch single Flaky Pie Crust 1/2 cup molasses 1/2 cup sugar 1 tablespoon cornstarch

Preheat the oven to 350 degrees. Prepare the pie crust and set aside.

In a large bowl, combine the pumpkin, sugar, and molasses thoroughly. Gently beat in the eggs. Pour in the milk and evaporated milk. Stir in the cinnamon, salt, cornstarch, and melted butter, blending together well.

Fold in the coconut. Pour the filling into the pie crust, place in the oven, and bake until the center is set, 1 to 1 1/4 hours. Let cool completely on a wire rack.

Serve each slice topped with a dollop of fresh whipped cream.

What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog......

Dwight D. Eisenhower

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