/04
Bourbon Pumpkin-Coconut Pie
Source
Bon Appetit
November 1980
Thanksgiving with Craig Claiborne and Pierre Franey
8 to 10 servings
1 10-inch baked pie shell,
(Basic Pastry recipe - follows)
1 egg white, lightly beaten
1-1/2 cups pumpkin puree
3/4 cup loosely packed flaked coconut
1/2 cup sugar
1 teaspoon grated fresh ginger or 1/2
teaspoon ground
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
salt
1 cup milk
3/4 cup whipping cream
1/4 cup bourbon
3 eggs, lightly beaten
Sweetened whipped cream or vanilla ice cream
(garnish)
Preheat oven to 350 Degrees F. Brush pie shell lightly with egg white. Combine
pumpkin, coconut, sugar, ginger, nutmeg, allspice and salt in bowl and blend
well.
Add milk, cream, bourbon and eggs and mix thoroughly. Pour into pie shell and
bake
until set, about 30 to 40 minutes, covering crust lightly with foil if it begins
to
over-brown. Serve warm or cooled topped with sweetened whipped cream or ice
cream.
Any extra filling can be used for tarts.
Basic Pastry (Croustade)
Makes 1 10-inch pie shell
3/4 cup (1-1/2 sticks) unsalted butter, well
chilled and cut into small pieces
1-1/2 cups all purpose flour
2 tablespoons sugar
2 to 3 tablespoons ice water
Position rack in lower third of oven and preheat to 400 Degrees F. Add butter to
work
bowl of processor. Measure in flour and sugar. With motor running, gradually
pour in
water, adding only enough so dough holds together and can be shaped with hands
into ball.
Roll dough out on lightly floured surface to thickness of 1/8 inch. Fit into
10-inhch
metal quiche or flan pan; trim and flute edges. Line pastry with waxed paper and
fill
with rice or dried beans. Bake 10 minutes. Reduce oven temperature to 375
Degrees F and
bake an additional 10 minutes. Remove waxed paper, rice or beans and return pie
shell to
oven for 3 to 5 minutes. Remove from oven and fill as desired. Continue baking
according to filling recipe.