| Level: | Easy |
| Total: | 3 hr |
| Active: | 50 min |
| Yield: | 6 to 8 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 656 |
| Total Fat | 43 g |
| Saturated Fat | 28 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 3 g |
| Sugar | 48 g |
| Protein | 6 g |
| Cholesterol | 151 mg |
| Sodium | 316 mg |
Reviews
Best pie I’ve ever made! Everyone loved it, it’s requested every year at thanksgiving.
Very tasty. Baked this for my office pie off & myself and a coworker’s apple pie won.
This pie was delicious! It got rave reviews from my family (who don’t like pumpkin.) I made a shortbread crust instead of graham cracker. It all went together very nicely.
Pie is delicious. I wish you would specify how much in measurements or ounces the graham cracker crumbs should be. When you say whole graham crackers I thought the whole oblong shaped cracker consisting of two squares??? This was about 1 1/2 times the amount needed and therefore the butter and sugar ratio was off and the crust crumbly. Just a note to anyone making this use about 17-20 graham cracker squares or you will have way to much crust. I took out a good cup of crust mixture or the crust would have been a 1/2” thick. I used a 10” pie pan and that worked fine for the filling. The flavor and texture were wonderful!
I made this today to test it prior to Thanksgiving in case it was a bust. It was not! So yummy! A fun and tasty take on pumpkin pie. I followed the recipe except I couldn’t find coconut extract, but instead “imitation coconut” which I used. I also couldn’t locate unsweetened coconut, so I picked up the sweetened stuff. Both subs were just fine! And in case you find yourself in my shoes unable to locate cream of coconut, it was in my store’s cocktail mixers section! I wondered about the combination of flavors, but the coconut is subtle and it’s delish! I had lots of leftover whipped cream after piping the surface of the pie. I’ll just serve it on the side come the holiday. My pie took 60 mins with convection on, and I had just a little extra filling.