Chocolate and Coconut Pecan Custard Pie

Whip up five easy ingredients to create the filling that layers itself while it bakes!

  • prep time 15 min
  • total time 2 hr 15 min
  • ingredients 6
  • servings 8

Ingredients

1
Pillsbury® refrigerated pie crust, softened as directed on box
1
can Pillsbury® Creamy Supreme® Coconut Pecan Frosting
1
can (14 oz) Eagle Brand® Sweetened Condensed Milk
3
eggs
1/2
cup semisweet chocolate chips
1/4
cup shredded sweetened coconut
  • 1 Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • 2 In large bowl, beat frosting, sweetened condensed milk, eggs and 1/2 teaspoon salt with wire whisk until well blended. Stir in chocolate chips. Pour into crust-lined plate. Sprinkle with coconut.
  • 3 Bake 50 to 60 minutes or until golden brown, top is puffed and center is almost set. Cover crust with foil during last half of baking, if necessary, to prevent excessive browning. Cool at least 1 hour. Serve warm or cooled. Store covered in refrigerator.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    580
    (
    Calories from Fat
    240),
    % Daily Value
    Total Fat
    27g
    27%
    (Saturated Fat
    13g,
    13%
    Trans Fat
    2 1/2g
    2 1/2%
    ),
    Cholesterol
    90mg
    90%;
    Sodium
    310mg
    310%;
    Total Carbohydrate
    76g
    76%
    (Dietary Fiber
    0g
    0%
      Sugars
    34g
    34%
    ),
    Protein
    7g
    7%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    0%;
    Calcium
    15%;
    Iron
    4%;
    Exchanges:
    1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
    Carbohydrate Choices:
    5
    *Percent Daily Values are based on a 2,000 calorie diet.
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