Pumpkin Coconut Cream Pie with Chocolate Ganache and Chocolate Graham Cracker Crust

Pumpkin Coconut Cream Pie with Chocolate Ganache and Chocolate Graham Cracker Crust

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This is best after it’s chilled overnight, and only gets better the longer it sets, but if you can’t hold yourself back, a few hours in the fridge should be enough time to get a semi-piece out in one swift try. If it doesn’t, don’t blame me!!

Category Sweets and Desserts

Recipe Ingredients

12 chocolate graham crackers

6 tablespoons butter, melted

4 tablespoons sugar

1½ + ⅓ cups heavy cream, divided (or whole milk)

1 can coconut cream (I used Trader Joes)

¾ cup sugar

3 egg yolks

⅓ cup corn starch

½ teaspoon vanilla

2 cups cup coconut, divided

½ cup pumpkin puree

1 cup chocolate chips

½ cup cream

1 container cool whip

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