Pumpkin Coconut Cream Pie Recipe

Name: Pumpkin Coconut Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

931

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Crust, 3/4 cup graham cracker crumbs, 3/4 cup pecan shortbread cookie crumbs, 2 tablespoons sugar, and more.

Yes, Pumpkin Coconut Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Coconut Cream Pie

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