Best Pumpkin Coconut Cream Pie Recipes

Pumpkin-Coconut Cream Pie image

Provided by Food Network Kitchen

Categories dessert

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 15

14 whole graham crackers
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted and cooled slightly
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

Steps:

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.

Pumpkin Coconut Cream Pie image

Provided by Slight Edge Chef

Categories Pie

Time 1h5m

Yield 1 Pie, 8-10 serving(s)

Number Of Ingredients 13

3/4 cup graham cracker crumbs
3/4 cup pecan shortbread cookie crumbs
2 tablespoons sugar
2 tablespoons butter, melted
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
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 cup sweetened flaked coconut

Steps:

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.