Pumpkin Coconut Cream Pie

Ingredients

Crust

• 3/4 cup graham cracker crumbs
• 3/4 cup pecan shortbread cookie crumbs
• 2 tablespoons sugar
• 2 tablespoons butter, melted

Pie

• 2 eggs
• 3/4 cup sugar

• 1 (16 ounce) can pumpkin

• 1 (12 ounce) can evaporated milk
• 1/2 teaspoon cinnamon
• 1 1/2 teaspoons pumpkin pie spice

Whipped Cream

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar

Toasted Coconut

• 1 cup sweetened flaked coconut

Directions

1. 1

   Preheat oven to 350.

2. 2

   Toasted coconut:.

3. 3

   Spread coconut in 9x13 pan. Bake stirring occasionally until golden brown about 5-8 minutes. Remove and let cool.

4. 4

   Crust:.

5. 5

   mix all crumbs and sugar together. Stir in melted butter and press mix into pie plate. Bake 8 minutes. Remove from oven and cool.

6. 6

   Pie:

7. 7

   Increase heat to 425.

8. 8

   In large bowl beat eggs until fluffy. Beat in remaining ingredients until well combined. Pour into cooled cookie crust. Cover crust edges with tinfoil strips. Bake 15 minutes.

9. 9

   Reduce heat to 350.

10. 10

    Bake until knife inserted into center comes out clean, about 35-45 minutes.

11. 11

    Remove tinfoil for last 15 minutes of baking.

12. 12

    Cool completely.

13. 13

    Whipped cream:.

14. 14

    Whip cream with electric mixer until stiff peaks form. Add sugar and continue whipping to desired stiffness.

15. 15

    Fold in 3/4 cup of toasted coconut.

16. 16

    Spread on top of cooled pie. Top with remaining toasted coconut.