Coconut-Pecan Chocolate Pie

(18)
  4 reviews
  • 25 min prep time
  • 2 hr 45 min total time
  • 11 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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