Pumpkin-Coconut Pie

Pumpkin-Coconut Pie
2 tablespoons unsalted butter, melted 
1 1/4 cup whole milk 
1/2 cup evaporated milk 
3 large eggs 
1/2 teaspoon ground cinnamon 
1/4 teaspoon salt 
2 cups cooked, drained, and mashed fresh pumpkin (or canned) 
1 cup sweetened shredded coconut 
One 9-inch single Flaky Pie Crust 
1/2 cup molasses 
1/2 cup sugar 
1 tablespoon cornstarch 
Preheat the oven to 350 degrees. Prepare the pie crust and set aside. 
In a large bowl, combine the pumpkin, sugar, and molasses thoroughly. 
Gently beat in the eggs. Pour in the milk and evaporated milk. Stir 
in the cinnamon, salt, cornstarch, and melted butter, blending 
together well. 
Fold in the coconut. Pour the filling into the pie crust, place in 
the oven, and bake until the center is set, 1 to 1 1/4 hours. Let 
cool completely on a wire rack. 
Serve each slice topped with a dollop of fresh whipped cream.
 
What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog......
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Dwight D. Eisenhower
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes