Gramma Pie is a traditional Australian recipe for a classic version of a pumpkin pie made from a fresh pumpkin custard flavoured with sweet sherry baked in a rich shortcrust shell. The full recipe is presented here and I hope you enjoy this classic Australian version of: Gramma Pie.
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This is the classic Australian version of an American pumpkin pie which is also made in Britain.
Ingredients:
For the Crust:
180g plain flour
125g butter, cubed
2 tsp caster sugar
4 tbsp water (chilled)
1 egg yolk beaten with 1 tbsp milk
For the Filling:
2 eggs, lightly beaten
150g brown sugar
500g cooked, mashed, pumpkin (allowed to cool)
80ml cream
1 tbsp sweet sherry
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
Method:
Cream together the butter and sugar for the cake until light and fluffy. Add the eggs a little at a time, beating thoroughly after each addition. When all the eggs have been incorporated add the flour about 50g at a time, stirring gently but thoroughly after each addition. Turn the batter into a well greased oblong cake tin (about 33 x 22 x 5cm in size) then smooth the top and transfer to an oven pre-heated to 175°C. Bake for 30 minutes then decrease the temperature to 160°C and bake for a further 45 minutes, or until the top is golden brown and a skewer inserted into the centre emerges cleanly. When ready, transfer to a wire rack to cool.
As the cake cools prepare the icing. Sift the icing sugar into a bowl. In a separate bowl combine the boiling water, cocoa powder and vanilla extract. Add this to the sifted icing sugar and beat thoroughly, until creamy.
Once the cake has cooled cut into about 24 rectangular bars and ice on each side. This is easiest to do if you hold the cakes with a pair of tongs and dip them in the icing mix before rolling in the desiccated coconut, ensuring that they are coated on all sides. Transfer to a wire rack and set aside for the icing to harden.
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