Pumpkin, Sweet Potato and Coconut Pie
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- 1 1/4 lbs. sweet potateos, peeled and cut into 1 inch chunks
- 1 small cinnamon stick, broken into pieces
- 3 cloves
- 1 small star anise, crumbled into large pieces
- 1 piece fresh ginger, 1 inch, cut into 1/4 inch thick slices
- 1 can pure solid pack pumpkin, 15 oz, not pumpkin pie filling
- 1 large egg, lightly beaten
- 1 large egg yolk, lightly beaten
- 2 tbsp. unsalted butter, melted and cooled
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 2 tbsp. flour
- 3/4 tsp. salt
- 1/2 cup canned unsweetened coconut milk, not coconut cream, well stirred
- 1 single pie crust, 9 inch, recipe follows
- 3/4 cup cold whipping cream, whipped to soft peaks with 1 1/2 tbsp. sugar for serving
3 cups flour
1 tsp. salt
1 cup solid vegetable shortening, chilled and cut into small pieces
1 large egg
2 to 3 Tbsp. ice water, as needed
1 Tbsp. white vinegar
Mix flour and salt in large mixing bowl or food processor. Add shortening land cut in with pastry blender or two knives or pulse in food processor, til largest pieces of shortening are about the size of fat peas. Transfer to large mixing bowl if using processor.
In small bowl, beat together egg, 2 Tbsp of ice water, and the vinegar. add to the flour mixture. Work the liquid evenly through the dough with tips of your fingers til it can be collected in a rough ball. If the dough is too dry to come together, gradually sprinkle a few drops of the remaining water over it and continue to work gently til it comes together.
Cut dough in half and shape each half into a ball. Flatten each ball into a disk and wrap tightly in plastic. Chill for at least 4 hours or up to 3 days. Save 1 disk for another use.
About 2 hours before baking, remove dough from refrigerator to allow it to warm up just enough so it won't crack when you roll it. Unwrap dough and roll it between two sheets of wax paper into a round about 12 inches in diameter. Peel off top sheet of paper, Invert 9 inch glass pie plate and center it on the dough. Slide one hand under the bottom sheet of wax paper, position you other hand flat on the pie plate and quickly flip the plate and dough. Peel off the paper and gently press dough down into the plate. With a paring knife, trim dough to within 3/4 inch of the rim. Fold the dough under and crimp edges. Sue the trimmings to patch any cracks or bare spots. Wrap the shell loosely in plastic and chill for at least 2 hours or up to 1 day. Don't cheat on the chilling time before or after rolling the crust. A well chilled crust won't shrink during baking.