Pumpkin Coconut Cream Pie

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READY IN: 1hr 5mins
SERVES: 8-10
YIELD: 1 Pie
UNITS: US

INGREDIENTS

Nutrition
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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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