Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup cold water
- 1/2 cup mashed sweet potato
- 1/2 cup coconut cream
- 1/2 cup granulated sugar
- 1/4 cup rice flour
- 1/4 tsp salt
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
Special equipment needed:
- 9-inch pie dish
- food processor
- rolling pin
- mixing bowls
- whisk
- measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a food processor, pulse the flour and butter until the mixture resembles coarse crumbs.
3. Add the cold water and pulse until the dough comes together.
4. Turn the dough out onto a floured surface and roll it out to fit a 9-inch pie dish.
5. Transfer the dough to the pie dish and trim the edges.
6. In a mixing bowl, whisk together the mashed sweet potato, coconut cream, sugar, rice flour, salt, eggs, vanilla extract, cinnamon, nutmeg, and ginger until smooth.
7. Pour the filling into the prepared pie crust.
8. Bake the pie for 45-50 minutes, or until the filling is set and the crust is golden brown.
9. Let the pie cool to room temperature before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 280
Fat: 14g
Carbohydrates: 34g
Protein: 4g
Sodium: 105mg
Sugar: 16g
Substitutions for ingredients:
- You can use margarine instead of butter.
- You can use canned sweet potato puree instead of mashed sweet potato.
- You can use regular milk instead of coconut cream.
Variations:
- You can add chopped nuts or raisins to the filling.
- You can use pumpkin puree instead of sweet potato.
- You can use a graham cracker crust instead of a traditional pie crust.
Tips and tricks:
- Make sure the butter is chilled before using it in the dough.
- Don't overwork the dough or it will become tough.
- Use a fork to prick the bottom of the crust before adding the filling to prevent it from puffing up.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pie in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
- Sprinkle cinnamon or nutmeg on top of the whipped cream or ice cream.
Pairings:
- Serve the pie with a cup of hot tea or coffee.
Suggested side dishes:
- Serve the pie with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the crust is browning too quickly, cover it with foil halfway through baking.
- If the filling is not setting, bake the pie for an additional 10-15 minutes.
Food safety advice:
- Make sure the sweet potato is fully cooked before mashing it.
- Store the pie in the refrigerator to prevent bacterial growth.
Food history:
- Kanom Chan is a traditional Thai dessert made from rice flour and coconut milk.
Flavor profiles:
- The pie has a sweet and creamy filling with hints of cinnamon, nutmeg, and ginger.
Serving suggestions:
- Serve the pie as a dessert after a Thai-inspired meal.
Related Categories
Cooking Method: N/A
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Ingredient: N/A
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Region: Thai
Taste: Creamy, Sweet, Savory, Nutty, Caramelized