What is that photo of?


Panang curry coconut pumpkin pie

Don’t you hate when you see a recipe photo and, after making it, realize that the photo doesn’t actually match the recipe as written? the ingredients or assembly were different for the photo or a food stylist used raw vegetables, toothpicks or shaving cream to get the perfect shot of something completely unachievable.

Whelp, that is this photo. The recipe below will never result in this dish. Why? Because the quantities and instructions below are for the 9″ Pyrex baking dish you probably have in your pantry, and I made it using a deep, fluted, tart pan.

Panang curry coconut pumpkin pie in a fluted deep tart pan

I did that because I read that French quiche, with that magical texture that is just-set and oh-so-beautifully-delicate requires a deep pan so the custard doesn’t overcook. Last year when I joined my parents in Paris this was the one item I really wanted to bring home. So I used it and my 3″ deep pumpkin custard is beautifully tender and delicate.

You should still go ahead and make one right now in your 9″ pie plate and while it bakes go ahead and order your tart pan. When you go to make your pie in there, increase your ingredients for both the filling and the dough by 50% (e.g use 3 cups pumpkin and 3 eggs). That pie will look just like the one in the photo.

Panang curry, coconut, pumpkin pie

Think of this savory pie like a quiche. Serve with a salad tossed in a lime juice and vegetable oil vinaigrette with a pinch of sugar and a splash of fish sauce.

Serves 6-8

For filling:

  • 2 cups pumpkin purée
  • 2 eggs, lightly beaten
  • 1 cup coconut cream or milk
  • 4 tbs Panang curry paste
  • 1/4 cup sugar
  • 1/2 tsp salt

For crust:

  • 6 1/4 oz (about 1 1/2) cups all purpose flour
  • 1 tsp salt
  • 4 oz (8 tbs) cold butter cut in 1/2″ pieces.
  • 1/2 cup ice water (just add a couple of ice cubes to 1/2 cup water)
  • 1 egg beaten with 1 tbs water

Directions:

  • Make dough: Add flour and salt to the bowl of a food processor. Pulse twice for 1 second to mix. Add butter and pulse about 5 times for 1 second each. You want the texture of peas and crackers.
  • Turn out the flour into a bowl and add 1/4 cup water. Mix with a fork. Squeeze in your hand. If the dough stays in a clump then bring all the flour together into a ball dough. If too dry or crumbly add water 1 tbs at a time. Knead the dough 2-3 times to incorporate any loose flour. Shape into a 5-6″ disc, wrap in plastic wrap and chill in fridge for 1 hour.
  • Prepare filling: Whisk or blend together filling ingredients until smooth.
  • Preheat oven to 400F
  • On a floured surface with a floured rolling pin, roll dough into roughly 14″ round. Fold into quarters and place in a pie plate with the tip in the center. Unfold and press crust into the dish. Trim the edges to 1/2″ and fold under.
  • Brush crust with egg and bake in pre-heated oven for 50 minutes to 1 hour until a toothpick inserted in the center comes out clean. Remove from oven, cool for 20-30 minutes, slice and serve.

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