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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A decadent twist on a classic. Made for RSC #9. Ingredients:
1 (15 ounce) can pumpkin |
1/2 cup brown sugar |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cloves |
2 large eggs |
12 ounces coconut milk |
1 graham cracker pie crust |
1/3 cup dried apricot |
1/4 cup shredded coconut |
2 ounces white chocolate |
Directions:
1. Preheat oven to 425°F.
2. Combine pumpkin through coconut milk. Stir well & pour into pie crust.
3. Bake at 425F for 15 minutes.
4. Reduce heat to 350F & bake about 50 minutes or until knife inserted in center comes out clean.
5. While pie is baking, thinly slice apricots.
6. Cool pie on wire rack.
7. Carefully melt white chocolate either in a small bowl over a small pan of hot water or in the microwave, stirring after every 30 seconds until melted & smooth.
8. When the pie has cooled, sprinkle top with slivered apricots & shredded coconut.
9. Drizzle melted white chocolate over the top in a crisscross fashion.
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