Pum-conut Pie

Last weekend, I was driving through Richmond, IL, on my way home from picking apples at an apple orchard.  I noticed that one of my favorite antique stores is closing and was having a huge sale.  I bought two vintage Pies by Fasano pie tins and four cookbooks.  One of them was a community made recipe book from Delavan, WI, from 1980.  My husband is from Delavan, and went to school with the kids of the majority of the recipe providers, or shopped in their husbands' shoe stores, etc.

Anyway, another cookbook that I picked up was the Pillsbury's Bake Off Dessert Cook Book from 1968.  The one recipe that really caught my eye was the Pum-conut Pie, so I decided to give it a try.  It is basically a pumpkin pie with shredded coconut.  So here is what I did...

Ingredients:

2 eggs

3/4 cup of sugar

1 teaspoon of salt

1 teaspoon of cinnamon

1/2 teaspoon of mace

1/4 teaspoon of ground clove

1 can of pumpkin

1 can of evaporated milk

3/4 cup of shredded coconut

Directions:
Beat the eggs.  Add sugar, salt, and spices.  Stir to combine.  Add pumpkin.  Stir to combine,  Add evaporated milk.  Stir to combine.  Add 1/2 cup of shredded coconut.  Stir to combine.  Pour into a prepared crust.  Bake at 425oF for 15 minutes.  Reduce heat to 350.  Bake for 40 minutes.  Sprinkle with remaining 1/4 cup of coconut and bake for another 10 minutes.  Allow to cool entirely before eating.

This pie was totally ok.  The chewiness of the coconut was a nice addition; however, this pie lacked any real wow factor.  But the concept does has potential.  I may revisit it as a pumpkin chiffon pie and see if that had the wow factor I am looking for.

Piece out!
Justin