Second, I know I've been overloading you with pumpkin lately (is there such a thing as too much pumpkin?), but bear with me for one more pumpkin recipe because this one is perfect for Thanksgiving. (Okay two more, because I have a pumpkin cinnamon rolls recipe that's begging to be shared.)
Third, forgive the lack of good photos. I made this pie for a Thanksgiving gathering of friends last night, and my focus was on spending time with my friends rather than bringing my nice camera and finding a spot with good lighting and yadda yadda yadda. So a quick camera phone snapshot will have to do. But the recipe is yummy enough to share even without mouthwatering photos to go with it.
Now that that's over with, let's move on. I'm always a fan of putting a fresh spin on a classic, and I'm always a fan of putting pumpkin and coconut together. So when I saw this Pumpkin Coconut Pie recipe in the latest Food Network Magazine, it wasn't a hard decision to make it for house church Thanksgiving.
Fun tidbit: This was my first time to make pumpkin pie. Ever.
I took the filling from the Pumpkin Coconut Pie recipe and swapped out the crust for a chocolate one based on this Pumpkin-Chocolate Chiffon Pie, also from Food Network Magazine. I thought the result was delightful, and I received several compliments on the pie. The texture was nice and creamy, and the flavor was not overly sweet or overly spiced. The coconut flavor came through nicely and played well with the chocolate and pumpkin.
So if you haven't nailed down your desserts yet for your Thanksgiving feast(s), I'd highly recommend including this pie in the dessert spread.
Coconut Chocolate Pumpkin Pie
Adapted from Food Network
Yield: 1 pie, 8-10 servings
For the crust
5 oz. chocolate graham crackers (1/3 of a 15-oz. box)
1/4 cup sweetened shredded coconut
3 Tbsp. sugar
3 Tbsp. butter, melted
For the filling and topping
1 (15-oz.) can pumpkin puree
1 cup coconut milk
3/4 cup sugar
2 eggs, lightly beaten
1 Tbsp. rum or coconut rum (optional)
1/2 tsp. vanilla extract
1/2 tsp. cinnamon
1/4 tsp. pumpkin pie spice
1/4 to 1/2 cup sweetened shredded coconut (for topping)
Make the crust: Spray a 9-inch pie plate and preheat the oven to 350. Pulse/process the graham crackers and coconut in a food processor until finely ground. Pour into a bowl and mix in the 3 Tbsp. sugar and melted butter. Stir with a fork and/or your fingers until well combined. Pour into prepared pie plate, pressing the crumb mixture along the bottom and up the sides. Bake 15-20 minutes, until set, and move to a rack to cool completely.
While the crust cooks then cools, make the filling: Reduce oven temp to 325. In a large bowl, gently whisk together all of the filling ingredients (except shredded coconut) until combined. Pour into cooled crust and place the pie on a rimmed cookie sheet. Bake for 1 hour and 15 minutes, until the center of the pie is almost set but still jiggles a bit. Move to a rack to cool completely.
Meanwhile, toast the coconut: Heat a large skillet over medium-low heat. Spread out the shredded coconut in the pan and cook, stirring often, until toasted and fragrant. Remove to a plate to cool. When the pie comes out of the oven, sprinkle toasted coconut around the edges of the pie.
- For the crust, the original recipe said to do everything in the food processor. However, I got sugar lodged in the crevices of my lid, so when I went to take the lid off in order to add the butter, I almost couldn't get the lid off because of the sugar granules stuck between the lid and the bowl. So as you can see above, I rewrote the directions above so the sugar wouldn't be in the food processor. I think it's good to have the coconut and graham crackers whirling around in there together, though, so the coconut gets chopped up a bit more.
- The original crust recipe also suggested adding 1/4 tsp. orange zest to the crust. I left that out because I already had a good trio of chocolate-coconut-pumpkin and didn't want to risk having too many flavors. If you try it with the orange zest, I'd love to hear how it turns out!
- Be sure to allow plenty of time for the pie to cool.