Pumpkin-Coconut Cream Pie
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 656
- Total Fat
- 43
- Saturated Fat
- 28
- Carbohydrates
- 65
- Dietary Fiber
- 3
- Sugar
- 48
- Protein
- 6
- Cholesterol
- 151
- Sodium
- 316
- Total: 3 hr (plus 1-hour chilling)
- Active: 50 min
Ingredients
For the Crust:
14 whole graham crackers
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted and cooled slightly
For the Filling and Topping:
1 15-ounce can pure pumpkin
2 cups heavy cream
1/2 cup plus 1/3 cup sweetened cream of coconut (stir well before measuring), chilled
1/2 cup granulated sugar
2 large eggs
1 1/3 teaspoons pure vanilla extract
3/4 teaspoon coconut extract
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/2 cup unsweetened coconut flakes
3 tablespoons confectioners' sugar
Directions
- Make the crust: Preheat the oven to 325˚. Combine the graham crackers and granulated sugar in a food processor and process into fine crumbs. Add the melted butter and process until fully combined. Transfer the mixture to a 9-inch pie plate. Using your fingers, evenly press the mixture into the bottom and up the sides of the pan. Bake until the crust is golden and firm, 20 to 25 minutes. Transfer to a rack to cool completely.
- Make the filling: Combine the pumpkin, 1/2 cup heavy cream, 1/2 cup cream of coconut, the granulated sugar, eggs, 1 teaspoon vanilla, 1/2 teaspoon coconut extract, the ginger, allspice and salt in a medium bowl. Whisk until smooth. Pour the filling into the cooled pie crust. Bake until set and just barely jiggly in the center, 50 to 60 minutes. Transfer the pie to a rack to cool completely.
- Make the topping: Spread the coconut flakes on a baking sheet and bake until toasted and golden brown around the edges, about 5 minutes. Set aside.
- Combine the confectioners' sugar and the remaining 1 1/2 cups heavy cream, 1/2 teaspoon vanilla and 1/4 teaspoon coconut extract in a large bowl. Beat with a mixer on medium-high speed until stiff peaks form, 3 to 4 minutes. Fold in the remaining 1/3 cup cream of coconut until just combined (do not overmix). Transfer to a piping bag fitted with a star tip. Pipe the cream on the pie and sprinkle with the toasted coconut. Refrigerate at least 1 hour.