Pumpkin Coconut Cream Pie

Slight Edge Chef's Note:

A yummy fall creation that incorporates some family favorites. Pumpkin pie with a sweet whipped cream topping infused with toasted coconut. The crust on this might be my favorite part, it's so good.

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Serves: 8-10

Yield: 1.0 Pie

Crust

• ¾ cup graham cracker crumbs
• ¾ cup pecan shortbread cookie crumbs
• 2 tablespoons sugar
• 2 tablespoons butter , melted

Pie

• 2 eggs
• ¾ cup sugar
• 1 (16 ounce) can pumpkin
• 1 (12 ounce) can evaporated milk
• ½ teaspoon cinnamon
• 1 ½ teaspoons pumpkin pie spice

Whipped Cream

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar

Toasted Coconut

• 1 cup sweetened flaked coconut

Directions:

1. Preheat oven to 350.
2. Toasted coconut:.
3. Spread coconut in 9x13 pan. Bake stirring occasionally until golden brown about 5-8 minutes. Remove and let cool.
4. Crust:.
5. mix all crumbs and sugar together. Stir in melted butter and press mix into pie plate. Bake 8 minutes. Remove from oven and cool.
6. Pie:
7. Increase heat to 425.
8. In large bowl beat eggs until fluffy. Beat in remaining ingredients until well combined. Pour into cooled cookie crust. Cover crust edges with tinfoil strips. Bake 15 minutes.
9. Reduce heat to 350.
10. Bake until knife inserted into center comes out clean, about 35-45 minutes.
11. Remove tinfoil for last 15 minutes of baking.
12. Cool completely.
13. Whipped cream:.
14. Whip cream with electric mixer until stiff peaks form. Add sugar and continue whipping to desired stiffness.
15. Fold in 3/4 cup of toasted coconut.
16. Spread on top of cooled pie. Top with remaining toasted coconut.