Thanksgiving Dessert: Pumpkin & Coconut Cream Pie

October is a month of birthdays around here and few of us opt for actual birthday cakes most often its ice cream cake, or a croquembouche, or pie. My husband always chooses lemon meringue pie, but this year his choice is coconut cream I made this last week for a story, and he declared it the Best Pie Ever. We had to invite friends over to help finish it it could not stay in the fridge. I personally couldnt be trusted alone with it. I decided to swirl in a big spoonful of pumpkin puree, knowing how well pumpkin pears with creamy things this makes a delicious alternative to the usual pumpkin pie for Thanksgiving dessert.

Its easy to make, even with a custard made from scratch make sure you whisk it frequently as it cooks, and constantly as it starts to bubble and thicken sweet custard scorches easily.

This pie is well worth it your family will be rewarded for your efforts!

Classic Coconut Cream Pie

Adapted from Bon Apptit.

pastry for a single crust pie (or use a graham crust)

Filling:
1/2 cup sugar
3 Tbsp. all-purpose flour
2 large eggs
1 large egg yolk
1 14 oz. (398 mL) can coconut milk
1/2 cup pumpkin puree
1 cup shredded or flaked coconut
1 tsp. vanilla
1/2 tsp. coconut extract (optional)

Topping:
1 cup heavy (whipping) cream
3 Tbsp. icing sugar
1/4 tsp. coconut or vanilla extract
pinch cinnamon
1/2 cup shredded or flaked coconut, toasted

On a lightly floured surface, roll out the pastry and fit it into a 9-inch pie plate (dont use a deep-dish pie plate); crimp the edges and poke the bottom a few times with a fork. Preheat the oven to 375F.

Line the pastry with foil and fill with pie weights or dry beans; bake for 15-20 minutes, or until pale golden.

Meanwhile, in a medium saucepan whisk together the sugar and flour to get rid of any lumps; eggs, egg yolk, coconut milk, pumpkin puree and coconut and set over medium-high heat; bring to a simmer, whisking almost continuously, until the mixture thickens and bubbles. Cook for a minute, stirring constantly, then remove from the heat and stir in the vanilla and coconut extract. Set aside to cool slightly, then pour into the pastry shell, top with a piece of plastic wrap and refrigerate until firm.

To make the topping, beat the cream, sugar, vanilla and cinnamon until stiff peaks form; spread over the filling and sprinkle with toasted coconut. Chill until ready to serve. Serves 8-10.

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