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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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A request came in from one of my bakery clients (who happens to be from Malaysia, not Thailand), who asked me if I could make her a pumpkin pie using two very unusual ingredients – creamed coconut and peanut butter. Read more . Not one to turn down an interesting kitchen experiment, this is what I came up with! Ingredients:
1/3 cup unsweetened soy milk (not low-fat) |
1/3 cup water |
1/3 cup brown sugar |
1/2 tablespoon cornstarch |
1/2 tbsp pumpkin pie spice |
half of a 170g package creamed coconut (not coconut cream or milk!) |
1/2 cup pumpkin puree |
1/2 cup smooth peanut butter |
pastry for a single-crust 9” pie, unbaked |
Directions:
1. Preheat oven to 425F.
2. In a small saucepan, whisk together soy milk, water, sugar, cornstarch and pumpkin pie spice until well blended.
3. Heat, whisking occasionally, until steaming.
4. Stir in the creamed coconut and remove from heat, stirring to thicken. Set aside to cool slightly.
5. Combine pumpkin puree and peanut butter in a large bowl.
6. Pour warm coconut mixture into bowl and whisk until smooth and thick.
7. Pour into pie shell, smoothing top.
8. Bake for 10 minutes. Reduce temperature to 350F.
9. Bake for additional 25 minutes or until knife inserted near center comes out clean.
10. Cool on wire rack for 2 hours.
11. Refrigerate1 hour before serving.
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