Pumpkin-Coconut Pie in Chocolate Chip Cookie Crust
preparation
preparation time
0 mins
cook time
0
servings
12
calories
723
ingredients
0.75 cup granulated sugar Crust
0.75 cup packed brown sugar Crust
1 cup butter, softened Crust
1 egg Crust
0.5 cup flour Crust
1 teaspoons baking soda Crust
0.5 teaspoons salt Crust
1 chocolate chips mini's Crust
0.75 cup granulated sugar Filling
1 teaspoons ground cinnamon Filling
0.5 teaspoons ground ginger Filling
0.5 teaspoons salt Filling
2 eggs Filling
1 pureed pumpkin Filling
1 coconut milk Filling
0.5 cup roasted coconut Filling
8 ounces package cream cheese, softened Cream Cheese Filling
0.25 cup granulated sugar Cream Cheese Filling
0.5 teaspoons vanilla Cream Cheese Filling
1 egg, beaten Cream Cheese Filling
directions
Step 1: Cookie Crust
Mix sugars, butter, and egg in large bowl. Stir in flour, baking soda and salt (the dough will be stiff).
Step 2: Cookie Crust
Gently fold in chocolate chips. Let the dough rest in the refrigerator for 2 hours.
Step 3: Cookie Crust
Using floured hands, press the dough into a well-greased 10-inch pie plate. There will probably be extra dough after you press in the crust, feel free to use the dough to bake as cookies.
Step 1: Cream Cheese Layer
In a medium bowl, beat cream cheese until smooth.
Step 2: Cream Cheese Layer
Beat in sugar, vanilla, and egg. Beat until light and smooth.
Step 3: Cream Cheese Layer
Chill for 30 minutes, then spread into pie shell.
Step 1: Filling
Mix sugars, cinnamon, salt, and ginger in small bowl. Beat eggs in separate larger bowl.
Step 2: Filling
Stir in pumpkin and sugar/spice mixture. Gradually stir in coconut milk until mixture is fully incorporated.
Step 3: Filling
Pour into the crust and fill to top. Bake at 350 for 45 mins. Reduce to 325 for 20-30 mins. Add some coconut to the top of the pie at this time. Then cool.

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