Pumpkin Coconut Cream Pie with Chocolate Ganache and Chocolate Graham Cracker Crust
  • 12 chocolate graham crackers
  • 6 tablespoons butter, melted
  • 4 tablespoons sugar
  • 1½ + ⅓ cups heavy cream, divided (or whole milk)
  • 1 can coconut cream (I used Trader Joes)
  • ¾ cup sugar
  • 3 egg yolks
  • ⅓ cup corn starch
  • ½ teaspoon vanilla
  • 2 cups cup coconut, divided
  • ½ cup pumpkin puree
  • 1 cup chocolate chips
  • ½ cup cream
  • 1 container cool whip
  1. Preheat oven to 350 degrees. Grease a pie dish. In the bottom of a food processor, pulse graham crackers and sugar until finely ground. With the mixer on, slowly add in butter. If the bread crumbs seem too dry, add a little bit more melted butter until the crumbs hold when pressed together.
  2. Transfer to greased pie dish. Using your hands or the bottom of a measuring cup, press the the crust, all the way up the sides into the dish. Bake for 10 minutes. Let cool completely.
  3. Spread ½ cup coconut on a sheet pan. Bake until golden brown, tossing every five minutes. It should take about ten minutes to completely brown.
  4. In a medium saucepan, heat 1½ cups heavy cream, coconut cream and sugar over a medium heat until the sugar dissolves, reduce to a low heat.
  5. In a separate small bowl whisk egg yolks together, slowly whisk in a little bit of the hot cream mixture to the eggs to slowly bring the eggs up in temperature. Whisk the eggs back into the cream and sugar.
  6. In a measuring cup, measure out ⅓ cup of cream. Whisk in cornstarch. Slowly whisk into hot milk and egg mixture. Mix in vanilla.
  7. With the flame on a low heat to a simmer, cook the mixture until thickens. Remove from heat, let cool for five minutes, then stir in pumpkin and 1 cup coconut. Pour into prepared pan.
  8. Chill while you prepare the chocolate ganache.
  9. Place chocolate chips in a small, heatproof bowl. Heat in the microwave in 30 seconds increments, stirring in between each until completely melted. Pour cream over and mix until combined. Once cool to the touch, pour over chilled custard.
  10. Spread cool whip over chocolate layer. Sprinkle with toasted coconut.
  11. Refrigerate at least four hours, but preferably overnight.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/pumpkin-coconut-cream-pie-chocolate-ganache-chocolate-graham-cracker-crust/