LINDA'S PUMPKIN COCONUT PIE
|
9 inch unbaked pie crust
2 cups cooked, drained & mashed fresh pumpkin (or canned)
1/2 cup sugar
1/2 cup molasses
3 lg eggs
1 1/4 cups whole milk
1/2 cup evaporated milk
1/2 tsp ground cinnamon
1/4 tsp salt
1 T cornstarch
2 T unsalted butter, melted
1 cup sweetened shredded coconut
Preheat oven to 350 degrees. Prepare the pie crust, put in 9 inch pie pan, trim and crimp the edges. In a large bowl, combine the pumpkin, sugar and molasses thoroughly (by hand). Gently beat in the eggs. Pour in the milks. Stir in the cinnamon, salt, cornstarch, and butter, blending together well. Fold in the coconut. Pour the filling into the pie crust, place in the oven and bake till the center is set, 1 to 1 1/4 hours. Let cool completely on a wire rack. Serve each slice with a dollop of fresh whipped cream. |
|
|
|
|
|
 The Clark Howard Show
Weekdays 7p-10p
|
|
|
|
|
|
|
