Bourbon Pumpkin-Coconut Pie

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.