Q1: What kind of coconut milk should I use for this pie?

For the absolute richest, creamiest, and best-setting result, it is crucial to use a full-fat, canned coconut milk . Do not use the thinner, refrigerated coconut milk that is sold in a carton as a beverage, as it does not have enough fat and will result in a watery filling.

Q2: Do I absolutely have to blind-bake the crust first?

Yes, for this style of pie, it is absolutely essential. A wet custard filling, like this one, will turn an unbaked pie crust into a pale, gummy, and soggy mess. By fully pre-baking the crust until it is a golden brown and completely crisp, you are creating a sealed, sturdy vessel that will stay perfectly crisp even after it is filled and baked again.

Q3: Why do you add the toasted coconut topping halfway through the baking time?

This is a clever technique to get a perfectly toasted, not burnt, topping. Sweetened, flaked coconut is very delicate and can burn quite easily. By adding it only for the final 15 minutes of baking, you are ensuring that it has just enough time to toast to a beautiful, fragrant golden brown without scorching.

Q4: Can I make this pie a day or two before my holiday meal?

Yes, this is an absolutely perfect make-ahead dessert! The flavor and the texture of a custard pie are actually even better on the second day. You can bake the entire pie completely, let it cool, cover it, and keep it in the refrigerator for up to 2 days .

Q5: Can I use a different kind of crust for this pie?

Of course! While the homemade coconut crust is delicious, this pie would also be fantastic with a simple, press-in graham cracker crust or a spicy gingersnap cookie crust .

The Best Creamy Pumpkin Coconut Pie (A Unique Recipe!)

A tropical twist on a classic fall dessert, this Pumpkin-Coconut Pie features a unique homemade crust and a creamy, dairy-free (except for butter in crust) filling. The from-scratch pie crust incorporates sweetened flaked coconut for extra flavor and texture. After being blind-baked, the crust is filled with a smooth and rich pumpkin custard made with coconut milk instead of traditional heavy cream, and spiced with cinnamon and allspice. The pie is baked for over an hour until the center is just set.

Author: Grace
Prep Time: 25 minutes
Cook Time: 1 hour 40 minutes
Total Time: 5 hours 35 minutes (includes chilling and cooling time)
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: Fusion
Diet: Vegetarian

Ingredients

For the Crust:
1 1/4 cups all-purpose flour, plus more for dusting
1/4 cup sweetened flaked coconut, plus more for topping
6 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons cold vegetable shortening
1/2 teaspoon salt
2 to 3 tablespoons cold water
For the Filling:
1 (15-ounce) can pure pumpkin
1 cup coconut milk
3/4 cup sugar
2 large eggs, lightly beaten
1 tablespoon coconut rum (optional)
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice

Instructions

Make the Crust: In a food processor, pulse the flour, 1/4 cup of coconut, butter, shortening, and salt until the mixture resembles coarse meal with pea-sized bits of butter. Drizzle in 2 tablespoons of cold water and pulse until the dough just comes together.
Form the dough into a disk, wrap tightly in plastic, and refrigerate for at least 1 hour.
On a lightly floured surface, roll the dough into a 12-inch round. Ease it into a 9-inch pie plate and crimp the edges. Chill for at least 30 minutes.
Blind-Bake the Crust: Preheat the oven to 350°F. Line the chilled crust with foil and fill with pie weights or dried beans. Bake for 20 minutes. Remove the foil and weights and bake for 5 more minutes. Let the crust cool completely on a rack.
Make the Filling and Bake: Reduce the oven temperature to 325°F. In a large bowl, gently whisk together the pumpkin puree, coconut milk, sugar, eggs, optional rum, vanilla, cinnamon, and allspice until combined.
Place the cooled crust on a rimmed baking sheet. Pour the pumpkin filling into the crust.
Bake for 1 hour. Sprinkle more coconut around the edge of the pie.
Continue baking for about 15 more minutes, until the center is almost set but still jiggles slightly.
Transfer the pie to a rack and let it cool completely before serving.

Notes

This pie requires multiple chilling steps for the dough, which is key to a flaky, tender crust.
Blind-baking the crust before adding the filling is a crucial step to prevent a soggy bottom.
The use of coconut milk in the filling provides a rich, creamy texture and a subtle tropical flavor that complements the pumpkin.
It is very important to let the pie cool completely to allow the custard filling to set before slicing.

Find it online: https://www.eatswithsoul.com/pumpkin-coconut-pie/