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Choose-a-Filling Crescent Pie

Make a delicious pie crust easily with Pillsbury® crescents! Choose a coconut or strawberry filling, or fill with your favorite pie filling!

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  • prep time 15 min
  • total time 1 hr 15 min
  • ingredients 13
  • servings 6
 

Ingredients

Easy Crescent Pie Crust

1
can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1
tablespoon sugar

Easy Coconut Cream Pie Filling

1
box (4-serving size) French vanilla instant pudding and pie filling mix
1 3/4
cups milk
2
teaspoons coconut extract
2
cups frozen (thawed) whipped topping
1/4
cup shredded coconut, toasted

Easy Fresh Strawberry-Cream Cheese Pie Filling

1
package (8 oz) cream cheese, softened
1/3
cup sugar
1
teaspoon vanilla extract
1
cup whipping cream
1
quart strawberries, halved
1/2
cup seedless raspberry preserves, melted and cooled

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Separate crescent dough into 8 triangles. Place triangles in ungreased 9-inch pie plate, pressing to form crust. Sprinkle with 1 tablespoon sugar. Bake 8 to 10 minutes or until crust is golden brown. Cool completely.
  • 2 Meanwhile, make either Easy Coconut Cream Pie Filling (step 3) or Easy Fresh Strawberry-Cream Cheese Pie Filling (step 4).
  • 3 Easy Coconut Cream Pie Filling: Make pudding mix as directed on box, using 1 3/4 cups milk. Stir in coconut extract and whipped topping. Spread in cooled crust. Sprinkle with toasted coconut. Refrigerate at least 1 hour. Store covered in refrigerator.
  • 4 Easy Fresh Strawberry-Cream Cheese Pie Filling: In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in 1/3 cup sugar and the vanilla until well blended. Add whipping cream; beat on low speed until blended. Beat on high speed 1 to 2 minutes. Spread in cooled crust. Arrange halved strawberries decoratively over cream cheese mixture. Brush or drizzle with preserves. Refrigerate about 1 hour or until set. Store covered in refrigerator.
  • 1 Heat oven to 375°F. Separate crescent dough into 8 triangles. Place triangles in ungreased 9-inch pie plate, pressing to form crust. Sprinkle with 1 tablespoon sugar. Bake 8 to 10 minutes or until crust is golden brown. Cool completely.
  • 2 Meanwhile, make either Easy Coconut Cream Pie Filling (step 3) or Easy Fresh Strawberry-Cream Cheese Pie Filling (step 4).
  • 3 Easy Coconut Cream Pie Filling: Make pudding mix as directed on box, using 1 3/4 cups milk. Stir in coconut extract and whipped topping. Spread in cooled crust. Sprinkle with toasted coconut. Refrigerate at least 1 hour. Store covered in refrigerator.
  • 4 Easy Fresh Strawberry-Cream Cheese Pie Filling: In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in 1/3 cup sugar and the vanilla until well blended. Add whipping cream; beat on low speed until blended. Beat on high speed 1 to 2 minutes. Spread in cooled crust. Arrange halved strawberries decoratively over cream cheese mixture. Brush or drizzle with preserves. Refrigerate about 1 hour or until set. Store covered in refrigerator.

EXPERT TIPS

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Expert Tips

To make banana cream pie, follow directions for Easy Coconut Cream Pie Filling, but omit the coconut extract and place banana slices on the crust before topping with pudding mixture.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving of Coconut Cream Pie
Calories
340
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
9g,
9%
Trans Fat
2g
2%
),
Cholesterol
5mg
5%;
Sodium
570mg
570%;
Total Carbohydrate
44g
44%
(Dietary Fiber
1g
1%
  Sugars
26g
26%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
10%;
Iron
6%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.