Thai · Dessert
Thai Coconut Custard Pumpkin Pie
A Thai take on pumpkin pie where the custard is built from steamed pumpkin and coconut cream instead of evaporated milk, scented with cardamom and finished with toasted coconut for crunch against the silky set filling.
$1
30 minsPrep
40 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
397Calories
6.8gProtein
25.7gFat
37.7gCarbs
17.1gSugar
1.7gFiber
324mgSodium
105mgChol
18.6gSat Fat
375mgPotassium
47mgCalcium
2.8mgIron
0.2mcgVitamin B12
5.9mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub the cold cubed butter into the sifted flour and salt until the mixture resembles coarse breadcrumbs.
2
Add the iced water a little at a time and bring together into a firm dough; shape into a disc, wrap and rest in the fridge for 30 minutes.
3
Divide the dough in two, roll each piece thin on a floured surface and line two 8cm individual tart tins, trimming the edges; chill for 10 minutes.
4
Blind bake the pastry cases at 190C for 10 minutes with baking beans, then remove the beans and bake a further 5 minutes until just golden; cool slightly.
5
Whisk the steamed mashed pumpkin with the coconut cream, beaten egg, brown sugar and ground cardamom until smooth and evenly combined.
6
Pour the custard filling into the two pastry cases, dividing evenly.
7
Bake at 170C for 25-28 minutes until the custard is set at the edges with a slight wobble in the centre.
8
Cool the pies completely on a wire rack, then scatter the toasted desiccated coconut over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g sifted all purpose flour
- 1 oz28g cold, cubed butter
- 0 oz1g salt
- 0.4 oz12g iced water
- 3.9 oz110g steamed and mashed pumpkin
- 1.9 oz55g coconut cream
- 7/87/8 eggs, beaten (40g)
- 1 oz28g brown sugar
- 0 oz1g ground cardamom
- 0.3 oz8g toasted coconut desiccated
