Happy Birthday to my darling baby girl Coco. She is FOUR today!! I truly can’t believe how the time is flying by. If I wasn’t so enjoying much of what these “older years” (4 and 6- ha!) with the girls are like, then I would desperately be trying to stop her from aging and, ahem, quietly crying in the bathroom to myself. But that for sure would never happen to me….

Pumpkin Coconut Cream Pie

But you know what would happen to me? This Pie.

Forever in search of ways to make old favorites new again (especially for Thanksgiving right now) I give you Pumpkin Coconut Pie! There is luscious coconut cream in the pumpkin custard filing. There are two types of coconut in the buttery shortbread crust and then there is more coconut in the creamy topping. A golden halo of toasted coconut caps it off.

Pumpkin Coconut Cream Pie

But even with all of that coconut, you still really get to enjoy the pumpkin, and it still a very traditional feeling Thanksgiving pie, which I completely appreciate. One more new twist on an old favorite!

Pumpkin Coconut Cream Pie

What kind of pie are you making this holiday?

Preheat the oven to 350 degrees. Prepare a deep Pie Dish with baking spray.

In the bowl of a food processor, combine the coconut, flour, sugar, and salt. Pulse to combine. Add the butter and pulse until you have a dough that resembles coarse crumb. Add the coconut cream and pulse until you have a uniform dough.

IMG_7055.jpg

Turn the dough out into the pie plate and using your hands, shape the dough into a thick crust. I packed it down with the bottom of a measuring cup.

IMG_7057.jpg

IMG_7058.jpg

For the Pie Filling:
In the same food processor (wiped out) combine the pumpkin, sugar, ginger, salt, coconut cream and eggs. Pulse until the filling is smooth.

Pour the Pumpkin Filling into the shortbread crust.

Pumpkin Coconut Cream Pie

Bake the pie for about 45 minutes. When you take it out the center will have the tiniest bit of jiggle to it, but will set up as you let it cool.

Pumpkin Coconut Cream Pie

When the pie cools, Sprinkle the coconut around the edges of the crust.

Pumpkin Coconut Cream Pie

For the Coconut Cream: Whip the coconut cream, whipping cream and powdered sugar until you have stiff peaks. Spoon the cream onto the top of the pie. Serve immediately

Pumpkin Coconut Cream Pie

Recipe: Coconut Pumpkin Pie

Ingredients

  • Coconut Shortbread Crust:
  • 1 ½ cups shredded unsweetened coconut
  • 2 ½ cups flour
  • 1 cup powdered sugar
  • 1 teaspoon salt
  • 1 cup butter, cold, cut into small pieces
  • 2 tablespoons coconut cream
  • • Pumpkin Pie Filling:
  • • -1 15 ounce can pumpkin puree
  • • -1 cup white sugar
  • • -1 teaspoon ginger
  • • -½ teaspoon salt
  • • -1 cup coconut cream
  • • -2 eggs
  • Coconut Cream:
  • • 1 cup coconut Cream
  • • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 2 tablespoons lightly toasted shredded coconut

Instructions

  1. Preheat the oven to 350 degrees. Prepare a deep Pie Dish with baking spray.
  2. In the bowl of a food processor, combine the coconut, flour, sugar, and salt. Pulse to combine. Add the butter and pulse until you have a dough that resembles coarse crumb. Add the coconut cream and pulse until you have a uniform dough.
  3. Turn the dough out into the pie plate and using your hands, shape the dough into a thick crust. I packed it down with the bottom of a measuring cup.
  4. For the Pie Filling:
  5. In the same food processor (wiped out) combine the pumpkin, sugar, ginger, salt, coconut cream and eggs. Pulse until the filling is smooth.
  6. Pour the Pumpkin Filling into the shortbread crust.
  7. Bake the pie for about 45 minutes. When you take it out the center will have the tiniest bit of jiggle to it, but will set up as you let it cool.
  8. When the pie cools, Sprinkle the coconut around the edges of the crust.
  9. For the Coconut Cream: Whip the coconut cream, whipping cream and powdered sugar until you have stiff peaks. Spoon the cream onto the top of the pie. Serve immediately.

Preparation time: 30 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 12

 

Print Recipe  
Categorized: Dessert, Holidays
Tagged:

Happy Birthday to my darling baby girl Coco. She is FOUR today!! I truly can’t believe how the time is flying by. If I wasn’t so enjoying much of what these “older years” (4 and 6- ha!) with the girls are like, then I would desperately be trying to stop her from aging and, ahem, quietly crying in the bathroom to myself. But that for sure would never happen to me….

Pumpkin Coconut Cream Pie

But you know what would happen to me? This Pie.

Forever in search of ways to make old favorites new again (especially for Thanksgiving right now) I give you Pumpkin Coconut Pie! There is luscious coconut cream in the pumpkin custard filing. There are two types of coconut in the buttery shortbread crust and then there is more coconut in the creamy topping. A golden halo of toasted coconut caps it off.

Pumpkin Coconut Cream Pie

But even with all of that coconut, you still really get to enjoy the pumpkin, and it still a very traditional feeling Thanksgiving pie, which I completely appreciate. One more new twist on an old favorite!

Pumpkin Coconut Cream Pie

What kind of pie are you making this holiday?

Preheat the oven to 350 degrees. Prepare a deep Pie Dish with baking spray.

In the bowl of a food processor, combine the coconut, flour, sugar, and salt. Pulse to combine. Add the butter and pulse until you have a dough that resembles coarse crumb. Add the coconut cream and pulse until you have a uniform dough.

IMG_7055.jpg

Turn the dough out into the pie plate and using your hands, shape the dough into a thick crust. I packed it down with the bottom of a measuring cup.

IMG_7057.jpg

IMG_7058.jpg

For the Pie Filling:
In the same food processor (wiped out) combine the pumpkin, sugar, ginger, salt, coconut cream and eggs. Pulse until the filling is smooth.

Pour the Pumpkin Filling into the shortbread crust.

Pumpkin Coconut Cream Pie

Bake the pie for about 45 minutes. When you take it out the center will have the tiniest bit of jiggle to it, but will set up as you let it cool.

Pumpkin Coconut Cream Pie

When the pie cools, Sprinkle the coconut around the edges of the crust.

Pumpkin Coconut Cream Pie

For the Coconut Cream: Whip the coconut cream, whipping cream and powdered sugar until you have stiff peaks. Spoon the cream onto the top of the pie. Serve immediately

Pumpkin Coconut Cream Pie

Recipe: Coconut Pumpkin Pie

Ingredients

  • Coconut Shortbread Crust:
  • 1 ½ cups shredded unsweetened coconut
  • 2 ½ cups flour
  • 1 cup powdered sugar
  • 1 teaspoon salt
  • 1 cup butter, cold, cut into small pieces
  • 2 tablespoons coconut cream
  • • Pumpkin Pie Filling:
  • • -1 15 ounce can pumpkin puree
  • • -1 cup white sugar
  • • -1 teaspoon ginger
  • • -½ teaspoon salt
  • • -1 cup coconut cream
  • • -2 eggs
  • Coconut Cream:
  • • 1 cup coconut Cream
  • • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 2 tablespoons lightly toasted shredded coconut

Instructions

  1. Preheat the oven to 350 degrees. Prepare a deep Pie Dish with baking spray.
  2. In the bowl of a food processor, combine the coconut, flour, sugar, and salt. Pulse to combine. Add the butter and pulse until you have a dough that resembles coarse crumb. Add the coconut cream and pulse until you have a uniform dough.
  3. Turn the dough out into the pie plate and using your hands, shape the dough into a thick crust. I packed it down with the bottom of a measuring cup.
  4. For the Pie Filling:
  5. In the same food processor (wiped out) combine the pumpkin, sugar, ginger, salt, coconut cream and eggs. Pulse until the filling is smooth.
  6. Pour the Pumpkin Filling into the shortbread crust.
  7. Bake the pie for about 45 minutes. When you take it out the center will have the tiniest bit of jiggle to it, but will set up as you let it cool.
  8. When the pie cools, Sprinkle the coconut around the edges of the crust.
  9. For the Coconut Cream: Whip the coconut cream, whipping cream and powdered sugar until you have stiff peaks. Spoon the cream onto the top of the pie. Serve immediately.

Preparation time: 30 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 12

 

Recipe by Heather Christo (http://heatherchristo.com)