Pumpkin Coconut Cream Pie
Votes: 1
Time: 4 hours.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
This amazing pie harmoniously blends the flavors of pumpkin and coconut—the perfect pairing for a special autumn tea party. The pie is baked in two stages: first, you make a crust of crushed graham crackers with butter and sugar. Once it's cooled, you fill it with a pumpkin-coconut filling and bake it again. The filling should be tender and velvety against the crumbly crust. Decorate the pie with coconut buttercream and sprinkle with coconut flakes. Serve chilled.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cake
- 14 whole graham crackers
- 1/4 cup granulated sugar
- 6 tablespoons butter, melted and slightly cooled
Filling and topping
- 1 can (425 g) pumpkin puree
- 2 cups heavy cream
- 0.5 cup + 1/3 cup sweet coconut cream for desserts (mix well), chilled
- 0.5 cup granulated sugar
- 2 large eggs
- 1 and 1/3 teaspoons vanilla extract
- 3/4 tsp coconut extract
- 1 teaspoon ground ginger
- 0.5 tsp ground allspice
- 0.5 tsp salt
- 0.5 cups unsweetened coconut flakes
- 3 tablespoons powdered sugar
We recommend
Recipes with similar ingredients: shortbread cookies, pumpkin puree, coconut cream, eggs, cream, coconut extract, ground ginger, allspice
Cooking the dish according to the recipe:
- Preheat oven to 160°C.
- Bake the cakeIn a food processor, combine the graham crackers and sugar and pulse until combined. Add the melted butter and pulse until combined. Transfer the mixture to a 9-inch pie pan. Using your fingers, press the mixture evenly into the bottom and up the sides of the pan. Bake until set and golden brown, 20 to 25 minutes. Transfer to a wire rack to cool completely.
- Prepare the fillingIn a medium bowl, combine the pumpkin puree with 1/2 cup heavy cream, 1/2 cup coconut cream, sugar, eggs, 1 tablespoon vanilla extract, 1/2 teaspoon coconut extract, ginger, allspice, and salt. Beat until smooth. Pour the filling into the cooled pie crust. Bake until the filling is set and slightly jiggly in the center, 50 to 60 minutes. Transfer the pie to a wire rack to cool completely.
- Prepare the topping: Place coconut flakes on a baking sheet and bake until golden brown around the edges, about 5 minutes.
- In a large bowl, combine the powdered sugar with the remaining 1.5 cups heavy cream, 1/2 teaspoon vanilla extract, and 1/4 teaspoon coconut extract. Beat with an electric mixer on medium speed until stiff peaks form, 3-4 minutes. Fold in the remaining 1/3 cup coconut cream (do not beat). Transfer to a pastry bag fitted with a star tip. Pipe the cream onto the pie and sprinkle with toasted coconut. Refrigerate for at least 1 hour.
Categories:
Similar recipes
