Coconut-Pumpkin Cream Pie

Yield:

Instructions

First, make the crust: Put the shredded coconut in the bowl of a food processor and pulse until the coconut breaks down into smaller pieces, about 10 pulses. Add the flour and salt and pulse again to combine. Sprinkle the butter over this mixture and pulse just until the butter begins to work into the flour but still has some pea-sized bits remaining, 8 to 10 pulses.

Transfer dough to a medium bowl and sprinkle with 4 tablespoons cold water. Use a fork to stir the mixture until it begins to hold together. If needed, add the additional tablespoon of water. Turn the dough out onto a lightly floured surface and knead it three times to fully combine. Form the dough into a ball, press it down into a disk, then wrap in plastic wrap and chill in the refrigerator for at least 45 minutes and up to overnight.

Preheat your oven to 375° and set your racks to the upper and lower thirds of the oven. On a floured surface, roll out the chilled dough into a 10-inch circle (about 1/8 inch thick), turning it regularly so it doesn’t stick. Transfer the dough to a 9-inch deep-dish pie plate and press into the sides. Drape any excess crust over the edge; then fold under and crimp. Place a sheet of parchment paper or aluminum foil in the bottom of the crust and fill with enough pie weights or dried beans to cover the bottom. Place the pie plate on a baking sheet, transfer to the lower rack of the oven, and bake 10 minutes. Remove parchment and weights and bake until golden brown, about 15 minutes more. Remove from oven and set aside.

Meanwhile, make the filling.

Instructions

Pour the coconut milk (with its solid layer of cream on top) into the jar of a blender and blend completely, about 5 seconds. Pour 1 cup of the coconut milk into a small bowl and set aside. Reserve 1/4 cup of the remaining coconut milk for the whipped cream topping. Discard the rest.

In a 2-quart saucepan over medium heat, bring the pumpkin and butter to a gentle simmer. Add the brown sugar, flour, spices, and salt. Cook, stirring, for 5 minutes. Remove from heat and cool for 10 minutes. Add the pumpkin mixture and 1 cup of coconut milk to the blender and blend until smooth. Add the eggs and blend again. Pour this filling into the prepared pie shell and transfer to the oven. Bake until the filling is set at the edges and still slightly jiggly at the center, 40 to 50 minutes. If the crust begins to brown too quickly, cover the edges with strips of aluminum foil.

Meanwhile, prepare the toasted coconut topping.

Instructions

In a small bowl, stir together the flaked coconut, maple syrup and salt. Line a baking sheet with parchment or foil and spread the coconut mixture out in an even layer. Transfer to the upper rack of the oven and cook, watching closely, until browned and fragrant, 7 to 9 minutes. Remove from the oven and set aside.

When the pie is finished baking, allow it to cool completely, at least two hours. Just before serving, make the whipped cream: Beat the heavy cream, 1/4 cup of the remaining coconut milk, and the powdered sugar to soft peaks. Spoon this over the top of the pie and sprinkle with some of the caramelized coconut flakes. Serve immediately.