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.

  • 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
  • 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.
  • 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.
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