Pumpkin-Coconut Pie in Chocolate Chip Cookie Crust

November 22, 2013 by Kenmore


preparation time
0 mins

cook time




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


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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