Friday, April 1, 2011

Sweet Potato, Pumpkin Caramelized Coconut Pie Recipe - Allens Allies Post for April

I love spring time and I am so glad it has finally arrived. Spring is a time of new beginnings and fresh starts. I am pleased to announce I am back up to full strength after my knee surgery and loving it!! I am working out six days a week currently trying to get my body back in shape. The harder I am pushing my body the more I have been craving healthy food options. What a great thing to have a happen.


Lately I find myself raiding the pantry late at night. I love to grab a can of Allens Green Beans and eat them straight out of the can. I sometimes sprinkle a little lemon pepper seasoning on them for some extra flavor. They are so delicious and fresh tasting. The only thing that would make it better is if my local stores would carry Allens Hoppin John.


It sounds like a perfect and healthy late night fix for me (Blackeye Peas, Tomatoes, Onions & Jalapenos). The Blackeyed peas are low in fat and high in protein, which would help tame the hunger pains. They are also rich in lignans, which may play a role in preventing osteoporosis, heart disease, and certain cancers.

Even though I am back to working out and getting myself back in shape, I still enjoy desserts. I decided since spring has sprung, I needed to create a new recipe to share with my extended family over Easter. I am delighted to report that my first attempt was a huge success and there is no doubt that is new fantastic pie will be the new dessert served on Easter at our house. I found a recipe online and tweaked it to my tastes reference spices and it is perfect and beautiful. I call it Sweet Potato, Pumpkin Caramelized Coconut Pie. It is the perfect combination of moist, smooth, sweet, and crunchy. I would like to share the recipe and hope others will give this delicious dessert with the help of Allens Princella Sweet Potatoes a chance.


1 can (15 ounces) Princella cut sweet potatoes in syrup, reserve 1/4 cup syrup, and drain the rest

1 can (15 ounces) 100% pure pumpkin

1/2 cup canned coconut milk

1/3 cup light brown sugar

3 large eggs (2 for the filling and 1 for the topping)

2 tablespoons butter, melted

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

A few dashes of Black Pepper

1 prepared, refrigerated single-crust piecrust

1 cup sweetened flaked coconut

1/3 cup light corn syrup

1 teaspoon vanilla extract

Preheat oven to 350°F.

Combine Princella sweet potatoes, reserved syrup, coconut milk, pumpkin, brown sugar, melted butter, 2 eggs, cinnamon, ginger and pepper in a bowl. Beat until smooth.



Place the prepared crust in a pie pan and crimp the edges. Fill crust with the filling and even out. Bake for 45 minutes.




While pie is baking mix the remaining egg, coconut, corn syrup and vanilla in a mixing bowl until mixed well.



Spread over the surface of the baked filling.


Return to the oven and bake until golden brown, about 40 minutes, until knife inserted near center comes out clean.


Cool for at least 1 hour before serving.



Happy Easter everyone! Don’t forget to take an active role in your own health and include Allens in your daily routine to keep your body and soul happy and healthy.

***Proud Allens Ally!  There is still an opening for one more Ally, check it out today.

5 comments:

  1. We are visiting for Easter Vacation. Colleen is an excellent cook, so looking forward to tasting the new pie recipe. Do you need to make some for the Easter Bunny? Your Iowa Mom.

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  2. Awesome post! That looks so yummy!

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  3. Thanks Mom! and Thanks Erin (I have now completed day six of Insanity!!)

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  4. Holy moly that pie looks outstanding! I love pumpkin pie, coconut and sweet potatoes, so I'm going to love this! Delicious! New follower. Stop by for more recipes... healthy ones and not-so healthy ones too. http://homesandbabies.blogspot.com

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  5. this sounds and looks delicious! I love the addition of coconut to one of my all time favorites! can't wait to try this.

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