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. MORE+ LESS-

By Pillsbury Kitchens

January 10, 2010

Crust

box Pillsbury™ refrigerated pie crusts, softened as directed on box

cup coconut

1/2

cup chopped pecans or walnuts

cup sugar

1/3

cup butter or margarine

oz sweet baking chocolate, chopped

tablespoons all-purpose flour

1/2

cup evaporated milk or half-and-half

teaspoon vanilla

eggs

Whipped cream

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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. 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.