Pumpkin-Coconut Pie — THAT PRETTY RUNNER

On this lovely Sunday, I baked a pumpkin-coconut pie. The crust is very buttery, and really fluffed up like I wanted it to. In the filling, I used a real baby pumpkin, first baked in the oven and pureed on the stove. This filling is very delicious, looking forward to having dessert with whipped cream after dinner. There is even coconut-rum in the filling! I piled the coconut flakes on top pretty high, and let them crisp to perfection.

If I recall baking this pie on 350…

For the crust, I did 2.5 sticks of butter, half a cup of lard, a tsp of vanilla, 3 cups of flour, 2 tsp of apple cider vinegar, dash of salt, cup of cold water. ( You can always use margarine or Crisco instead of butter and lard, or buy a premade crust)

For the filling, I did one pie pumpkin baked and pureed, a can of evaporated milk, a tsp of allspice, a tsp of cinnamon, a shot of coconut rum, half a cup of brown sugar, half a cup of white sugar, and three large eggs. Cooked everything on the stove. Baked the pie crust, threw the filling in the crust then placed back into the oven, added egg yolk around edges of crust, kept baking with the coconut flakes on top…. voilà we have pie!