Pumpkin Coconut Cream Pie
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Yields:
-
1 Pie
- Serves:
- 8-10
ingredients
-
Crust
- 3⁄4 cup graham cracker crumbs
- 3⁄4 cup pecan shortbread cookie crumbs
- 2 tablespoons sugar
- 2 tablespoons butter, melted
-
Pie
- 2 eggs
- 3⁄4 cup sugar
- 1 (16 ounce) can pumpkin
- 1 (12 ounce) can evaporated milk
- 1⁄2 teaspoon cinnamon
- 1 1⁄2 teaspoons pumpkin pie spice
-
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
-
Toasted Coconut
- 1 cup sweetened flaked coconut
directions
- Preheat oven to 350.
- Toasted coconut:.
- Spread coconut in 9x13 pan. Bake stirring occasionally until golden brown about 5-8 minutes. Remove and let cool.
- Crust:.
- mix all crumbs and sugar together. Stir in melted butter and press mix into pie plate. Bake 8 minutes. Remove from oven and cool.
-
Pie:
- Increase heat to 425.
- 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.
- Reduce heat to 350.
- Bake until knife inserted into center comes out clean, about 35-45 minutes.
- Remove tinfoil for last 15 minutes of baking.
- Cool completely.
- Whipped cream:.
- Whip cream with electric mixer until stiff peaks form. Add sugar and continue whipping to desired stiffness.
- Fold in 3/4 cup of toasted coconut.
- Spread on top of cooled pie. Top with remaining toasted coconut.
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