Coconut-Pecan Chocolate Pie

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

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  • prep time 25 min
  • total time 2 hr 45 min
  • ingredients 11
  • servings 8
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

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

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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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
530
(
Calories from Fat
300),
% Daily Value
Total Fat
33g
33%
(Saturated Fat
17g,
17%
Trans Fat
0g
0%
),
Cholesterol
130mg
130%;
Sodium
260mg
260%;
Total Carbohydrate
51g
51%
(Dietary Fiber
3g
3%
  Sugars
30g
30%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
6%;
Iron
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 Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.