Pumpkin-Coconut Pie

INGREDIENTS

For crust:

1/2 cup vegetable

oil 3 tbsp. cold milk

1 2/3 cup all-purpose flour

2 tsp. sugar

1/2 tsp. salt

 

For pie:

1 cup shredded coconut

3 eggs

1 1/2 cups cooked, mashed pumpkin

1/2 cup granulated sugar

1/4 cup brown sugar

1 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. freshly grated nutmeg

1/2 tsp. salt

1 1/2 cups evaporated milk

1 tbsp. melted butter

2 cups sweetened whipped cream

PREPARATION

Preheat oven to 425°F. In small bowl mix together oil and milk with fork. Beat until smooth and creamy. Place flour, sugar, and salt in 9-inch pie pan. With fingers, mix to incorporate. Add oil mixture to dry ingredients. With fork, mix to form dough. Using fingers, pat dough around sides and then over bottom of pan. Prick bottom with tines of fork. Bake 15 minutes.

 

For pie, place coconut on baking sheet. Brown 5 minutes. Allow to cool.

Set oven to 350°F. In mixing bowl beat eggs. Add pumpkin, sugars, spices, salt, milk, butter, and half of toasted coconut. Blend until smooth. Pour mixture into pie shell. Bake 40 to 50 minutes, until filling has set. Allow to cool, cover, and refrigerate before serving.

To serve, garnish slices with whipped cream or topping. Sprinkle remaining toasted coconut over top. Makes 8 servings.