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Chocolate and Coconut Pecan Custard Pie

4 Ratings

6 Comments

Prep 15 min
Total 2 hr 15 min
Ingredients 6
Servings 8

Whip up five easy ingredients to create the filling that layers itself while it bakes! MORE+ LESS-

Bake-Off® Contest 46, 2013

Lauren Katz

Ashburn, Virginia

Ingredients

Pillsbury™ refrigerated pie crust, softened as directed on box

can Pillsbury™ Creamy Supreme™ Coconut Pecan Frosting

can (14 oz) Eagle Brand® Sweetened Condensed Milk

eggs

1/2

cup semisweet chocolate chips

1/4

cup shredded sweetened coconut

Steps

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1

Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
2

In large bowl, beat frosting, sweetened condensed milk, eggs and 1/2 teaspoon salt with wire whisk until well blended. Stir in chocolate chips. Pour into crust-lined plate. Sprinkle with coconut.
3

Bake 50 to 60 minutes or until golden brown, top is puffed and center is almost set. Cover crust with foil during last half of baking, if necessary, to prevent excessive browning. Cool at least 1 hour. Serve warm or cooled. Store covered in refrigerator.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 580
Calories from Fat: 240

% Daily Value

Total Fat: 27g; 42%
Saturated Fat 13g 66% Trans Fat 2 1/2g
Cholesterol: 90mg; 30%
Sodium: 310mg; 13%
Potassium: 320mg; 9%
Total Carbohydrate: 76g; 25%
Dietary Fiber 0g 0% Sugars 34g
Protein: 7g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 0%; 0%
Calcium: 15%; 15%
Iron: 4%; 4%

Exchanges:

1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;