Sawaddee ka welcome to hot thai kitchen so the holiday season is approaching us again and around this time i
usually get questions how can i incorporate some thai flavors into the holiday table and there
really isn't like thai dishes that's specific to the holidays we just eat whatever whenever
so i thought i would do a mashup of thai flavors with a traditional holiday dish namely pumpkin pie
so i thought that you know there is a thai dessert called kanom maw gaeng which is conceptually very
similar to a pumpkin pie in that it is a custard and it usually has some mashed vegetable in it
like taro or mung beans so i thought i wonder if it will work with pumpkin instead and then baked
into a form of a pumpkin pie so i tried it out and my gosh it works so incredibly well i'm so happy
to share this with you and it's really really easy all right let's get started so we're not gonna go
over how to make pie crust in this video because one that's not really the point two i already
have a pie crust video which i will link to it's a really easy one that you can use with this recipe
and three you can use this filling with any kind of pie crust that you already know
how to make even store-bought ones would work so i have one here that i have made
formed chilled and docked with a fork to prevent it from puffing up and what we need to do first is
blind bake it which means par baking the pie crust so that it's half cooked before i put
the filling in before i do that i need to fill it with something heavy so that when you bake it it
doesn't shrink back so what i have here is a piece of parchment paper which i'm going to crumble up
i do this so that it will form a little bit more easily to the shape of the pie and i put that in
here okay so now you can weigh down with rice beans or they sell ceramic pie plates if you
bake a lot but i've discovered that you can also use sugar because you can just reuse this sugar
and whatever if you use rice or beans you can't cook that anymore it's not it's not good and this
just helps weigh down the crust this is going to go into a 375 degree oven for about 20 minutes
until the edges look cooked but not yet browned oh and bottom rack alright so while that's
doing its thing let's make the filling so the thing that's gonna make this filling thai
is coconut palm sugar and pandan leaf surprise not really super classic thai dessert ingredients so
i'm going to add some coconut milk into this pot here and then what i'll do is i'll reduce this by
half because i want to get as much coconut flavor in as i can without all the liquid which will make
the pie too runny so i'm going to reduce this by half while that's going we're also going to
add pandan leaves to infuse the pandan leaves huh today i've got a whole fresh bouquet to show you
usually i use them frozen but i just managed to get some fresh ones these are pandan leaves
and it's our version of vanilla basically it's the aromatic herb that we add into so
many desserts just about every dessert have some sort of like a pandan leaf if you don't have it
you can substitute vanilla i suppose it's not gonna be the same you can buy pandan extracts
as well which is not as good so if you can find find the actual leaf i'm gonna just cut this into
little chunks and as the coconut milk is reducing it will just infuse the flavor
into our mixture get that submerged and so this will go for about 10 minutes and then i do want
it to be reduced exactly by half okay so i think that's about half i'm not sure so what we have
to do and you really want to do this this is not something you want to eyeball you want to
measure how much coconut milk you have left if you have a little bit less it's not a big deal
but if you have too much then your filling will be too wet and it's not going to set up okay so
this is quite important so i'm just going to pour it back into the measuring cup that i used earlier
perfect and then also the pandan leaves they are done so you don't need that anymore that can go
pour that back in and now you can see it's like super thick and luscious okay so now
we're gonna just flavor this with some salt very very important
because we're all about balancing the sweetness right so stir that until it's dissolved and then
canned pumpkin so i'm gonna stick to tradition by using this good old store-bought canned pumpkin
puree here so that goes straight in and it'll help cool down our coconut milk too so with
this off heat now i'm just using the pot as a mixing bowl at this point i'm just gonna
give this a good mix cool it down before i add my egg so i don't make pumpkin scrambled eggs
okay
that smells so good oh no i forgot to put my sugar in you guys what i was supposed to do
when it was still hot i was supposed to put my palm sugar in but i forgot so we're gonna
add it right now but then i also want to show you first how to chop it so when you buy palm
sugar it'll most likely come in pucks like this and to deal with it you just take a big chef's
knife and you just shave it like a like it were a block of chocolate just like this
i knew i was missing a step that felt a little bit like this went really quick sugar
so you want to chop your sugar pretty finely now that this isn't going to be as hot anymore
but if it was hot you don't have to chop it very finely so troubleshooting
what i'm going to do is i'm going to just dissolve the sugar in just a little bit of this mixture so
i don't have to heat up the whole thing and then it'll take us that much longer to cool it down for
the egg so i'll just pop in just the sugar just needs a little bit of liquid to help get it going
see improvise then all your sugar goes in and it looks like a lot of sugar but you
guys we're making dessert of course it's a lot of sugar and then you just want to heat this
until the sugar is completely dissolved and then add that to the filling but again i want
to stress that if you were doing this correctly you would add the sugar to the coconut milk
let it melt and then add the pumpkin okay and it does go pretty quickly and once it starts
to soften you can just go in and mash them with your spatula too that's all dissolved
heat off and i'm just going to pour this back into my filling crisis over see what tipped
me off was the color i added the pumpkin i was like the color doesn't look as dark as it should
so i've got three eggs here which i'm gonna just beat just lightly before adding
and that is it believe it or not the filling is done okay so
the crust has been par-baked and as you can see here the edge is a little bit golden
which is probably more than you want to let it go it doesn't have to be this golden but
adam and i got carried away watching khan's video so don't do that i'm gonna remove this sugar now
and you wanna make sure your parchment is big enough so that you can lift it with no problem
just put it in a bowl let that cool put it back in your sugar jar reuse it as usual okay so now
this is a little bit wet as you can see i'm gonna just stick this back into the oven for like three
five three four minutes three to five minutes just so it's dry and then it's done so here's
the pie crust and the filling just goes in and you should have just the perfect amount for one pie
now i have i see just some streaks of unevenness i don't know what that is but i'm just gonna use
my mini whisk to just mix that in i'm just looking for an excuse to use my mini whisk at some point
in the in this recipe they make great christmas stuffing stalkers stalker stuffers stock stocking
stuffers so i have turned the oven down to 350 after i've baked the crust and now this is going
to go and bake for about an hour give or take five minutes depending on your oven or how cold or
warm the filling is going in but it's gonna take quite a bit of time so i'll see you then it looks
amazing it should sort of jiggle a little in the middle it shouldn't look like it's completely
liquid inside obviously but it does have a bit of a jiggle and that's totally fine if you have an
instant read thermometer which i highly recommend that you use um you can stick it smack in the
middle and the temperature you're going for is 170 degrees fahrenheit usually that's what i do
at home but i forgot to bring it i should just leave one here and then the benefit of using
glass pie plate is you can also look in the bottom to see whether it's golden which it should be
hot but you know if it's not quite golden enough it's still a little bit soggy you can stick it
back in the oven for a little bit you have to wait for i would say at least two hours so at least
until it comes to room temperature before cutting into it because right now it's too soft to warm it
will deflate a little bit totally normal it might even crack a little bit once it's deflated totally
normal don't worry about it we're gonna cover it up with some garnishes on top anyway i should also
point out that you should absolutely put the pie on a sheet pan in the oven don't just put
the pie directly on the rack because especially if you have a really buttery crust that comes
around the edges some butter will melt and sort of overflow out onto the sheet pan as you
can see here i've got some melted butter here this crust recipe has so much butter in it so
there's a lot of butter if you're using different recipe with less butter this may not happen
but it's always safe to put it on a sheet pan so while the oven is still hot from the pie don't
turn it off quite yet i'm going to toast some coconut to go on top now you don't have to use
this shape of coconut so i'm using like these big flakes but i feel like this shape is the prettiest
but you can like do top it with nuts or you know or extra pie crust that you cut and put on top but
i really feel like the coconut flavor in the pie is well accentuated by the flavor of the coconut
so from a flavor standpoint i really recommend coconut and we're going to toast it quite dark
just in the same oven at 350 that it was before and it will take just a few minutes nice
yeah that's the smell i'm going for and this may be a little darker than some of you are familiar
with i feel like in western baking they like to do these light blunt coconut no but you want to toast
it a little bit darker you can even go a touch darker than this to really get that toasted flavor
and when you smell it you'll be like okay that's what we're talking about so now i'm just gonna let
this cool sprinkle it on top of the pie oh by the way i forgot to mention my little donut trick here
for things like this where they brown easily if you make a hole in the middle it'll help it cook
evenly because usually it's the patch in the middle that's less cooked than the other part
this way you don't have to go back and stir it and there's my oven going off
ah look at this it looks so perfect we're rushing it a little bit
it probably needs a little bit more time but hey i got a baby to go home to so we're gonna
we're gonna get through this um so the coconut as you can see is like the same color as the pie
so if i put it on top it's not going to stand out as much so the dilemma is if it's light
then it's not as tasty but if it's dark then it's the same color so i'm going to add some
untoasted coconut so that now it's sort of like a festive mix so you get a little bit of both
so what i like to do is just put a bunch in the center and then sort of put less around the edges
yeah i think that looks good you don't have to be precise just individually place each one at
the optimal location and then you're good to go super easy ta-da look at that how festive
and pretty and different does that look and also this way it tells people that there is coconut
inside here we go moment of truth hopefully this is set enough okay yes oh look at that flaky crust
problem with all these garnishings is it makes it harder to cut but that's okay
oh look it's perfect perfect creamy texture there we
yeah look at that i cannot wait this is my lunch oh look at that i'm gonna steal some coconut
oh my god that smell it's so unmistakably thai like the the combination of coconut and palm sugar
it's like and pandan leaves i smell that and i think oh is this kind of mocking
no it's pumpkin pie oh no actually it's a little bit of both
just sweet enough that coconut flavor it's rich it's creamy it's custardy it's quite
tender it's not like you know sometimes you get pie from grocery store and it's really solid
this one is smooth and silky and just barely holding together wow i think this is a perfect
dessert if you still want tradition but something also a little different so it's not the same old
same old every year it still reads as a pumpkin pie like you still you still feel like you're
having your pumpkin pie but the flavor is unique enough that this becomes something different
and interesting so the recipe as always will be on hupthaikitchen.com and if you make it send me a
photo on facebook twitter or instagram and if you haven't subscribed to the show make sure you do
so you don't miss a recipe like this and click the bell icon as well so you get a notification when i
post a new video thank you as always for watching and i will see you next time for your next
delicious time wait i want adam to try it will you eat it adam's on a diet but will you eat it i will
sacrifice for the show yes okay i get you a bite adam's on a gluten-free diet but not anymore
oh my god that's so satisfying isn't it good oh my god more more