Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Coconut-Pecan Chocolate Pie

(18)
  4 reviews
  • 25 min prep time
  • 2 hr 45 min total time
  • 11 ingredients
  • 8 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Create a lovely, luscious pecan pie with a bonus: coconut and chocolate. It's easy with an unroll-and-bake refrigerated pie crust.

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
cup coconut
1/2
cup chopped pecans or walnuts

Filling

1
cup sugar
1/3
cup butter or margarine
4
oz sweet baking chocolate, chopped
3
tablespoons all-purpose flour
1/2
cup evaporated milk or half-and-half
1
teaspoon vanilla
4
eggs

Topping, if desired

Whipped cream

Steps

  • 1 Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Sprinkle coconut and pecans in bottom of crust-lined pie plate.
  • 2 In 2-quart saucepan, heat sugar, butter and chocolate over low heat, stirring constantly, until smooth. Pour chocolate mixture into medium bowl; cool 5 minutes. Beat in flour with wire whisk until well combined. Beat in evaporated milk, vanilla and eggs with wire whisk until well blended.
  • 3 Slowly pour chocolate mixture over coconut and pecans in pie plate. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.
  • 4 Bake 40 to 50 minutes or until center is set. Cool on cooling rack at least 1 hour 30 minutes before serving. Top individual servings with whipped cream. Cover and refrigerate any remaining pie.
  • 1 Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Sprinkle coconut and pecans in bottom of crust-lined pie plate.
  • 2 In 2-quart saucepan, heat sugar, butter and chocolate over low heat, stirring constantly, until smooth. Pour chocolate mixture into medium bowl; cool 5 minutes. Beat in flour with wire whisk until well combined. Beat in evaporated milk, vanilla and eggs with wire whisk until well blended.
  • 3 Slowly pour chocolate mixture over coconut and pecans in pie plate. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.
  • 4 Bake 40 to 50 minutes or until center is set. Cool on cooling rack at least 1 hour 30 minutes before serving. Top individual servings with whipped cream. Cover and refrigerate any remaining pie.

Expert Tips

Try placing chocolate curls or toasted shaved coconut on top of the whipped cream, or sprinkle cocoa or toasted coconut over the serving plate.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
530
% Daily Value
Total Fat
33g
51%
Saturated Fat
17g
84%
Trans Fat
0g
0%
Cholesterol
130mg
44%
Sodium
260mg
11%
Total Carbohydrate
51g
17%
Dietary Fiber
3g
14%
Protein
7g
7%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
0 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 5 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved

More To Explore
powered by ZergNet