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Coconut Milk Swirl Pie Recipe

Ingredients

2 cups shortening

1 cup white sugar

3 eggs

1 teaspoon vanilla extract

1 (8 ounce) can pumpkin puree

1 (3.3 ounce) package instant vanilla pudding mix

1/2 cup sour cream

1 (9 inch) unbaked pie crust

Directions

In a heavy saucepan over medium heat, swirl together sugar and eggs. Don't let any longer than 1 tablespoon of syrup remain in the mixture. Remove from heat and stir in pumpkin and vanilla; set aside.

In a medium bowl, cream together the shortening and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and pumpkin. Fold in the sour cream. Pour into pastry shell. Chill before serving.