Pumpkin Coconut Cream Pie

Ingredients:

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

Preparation:

1. Preheat oven to 160°C.
2. 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.
3. 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.
4. Prepare the topping: Place coconut flakes on a baking sheet and bake until golden brown around the edges, about 5 minutes.
5. 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.