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Export 13 ingredients for grocery delivery
Step 1
For the candied Thai basil, use a brush to wet both sides of each basil leaf with egg white
Step 2
Sprinkle with sugar to cover each leaf evenly
Step 3
As each leaf is coated, set it on a wire rack to dry for at least 2 hours or overnight
Step 4
For the crust, in a large bowl, lightly rub the flour and butter between your fingertips until you have a loose, sandy texture with pea-size lumps
Step 5
Add 2 tablespoons of the milk and stir gently to form a loose ball, adding up to another tablespoon of milk, if needed
Step 6
Turn the ball onto a lightly floured work surface, divide it in half and gently form it into two equal flat rounds
Step 7
Wrap each tightly in plastic wrap and chill in the refrigerator for at least 30 minutes or up to 1 hour
Step 8
For the filling, set a steamer insert in a medium saucepan filled with a couple inches of water (just enough to steam the pumpkin, but not come directly into contact with it)
Step 9
Place the pumpkin in the insert, bring the water to a simmer and steam until just cooked through, about 10 minutes
Step 10
Remove from the heat and set aside to cool
Step 11
In a blender, combine the cooled pumpkin, eggs, palm sugar, granulated sugar, curry paste, coconut milk and a pinch of salt and blend until the consistency resembles baby food
Step 12
Preheat the oven to 425°F
Step 13
Remove the dough from the refrigerator and roll into two 12-inch circles
Step 14
Place one circle in a 9- or 10-inch pie plate, lightly pressing the dough into the dish
Step 15
Trim the excess, leaving about a ¼-inch overhang
Step 16
Fold the overhanging dough under itself, then lightly press it down
Step 17
Using a 1 ½-inch heart-shaped cookie cutter, cut out hearts from the second circle and set them aside
Step 18
Pour the filling into the crust, then place the dough hearts around the crust in whatever fashion you like
Step 19
Bake for 15 minutes, then reduce the temperature to 350°F and bake for an additional 45 minutes, or until a thin-bladed knife inserted into the center of the pie comes out clean
Step 20
If the crust starts to brown too quickly, cover the crust with a strip of aluminum foil
Step 21
Remove the pie from the oven, place on a wire rack and let cool completely, about 2 hours
Step 22
While the pie is cooling, make the red curry whipped cream
Step 23
By hand or using a stand mixer, whip the cream with the sugar until soft peaks form, about 3 minutes
Step 24
Gently fold in the red curry paste with a spatula, taking care not to deflate the whipped cream
Step 25
To serve, slice the pie and serve with dollops of red curry cream and candied Thai basil