Save

0
Print

308
Pinterest

118
Email

0
Facebook

0

Coconut-Pecan Chocolate Pie

(18)

4 reviews

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

Pinterest

118
Facebook

0
Save

0
Email

0
Print

308

Try These Next

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

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

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

Try placing chocolate curls or toasted shaved coconut on top of the whipped cream, or sprinkle cocoa or toasted coconut over the serving plate.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 530
Calories from Fat: 300

% Daily Value

Total Fat: 33g; 51%
Saturated Fat 17g 84% Trans Fat 0g
Cholesterol: 130mg; 44%
Sodium: 260mg; 11%
Total Carbohydrate: 51g; 17%
Dietary Fiber 3g 14% Sugars 30g
Protein: 7g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 0%; 0%
Calcium: 6%; 6%
Iron: 20%; 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 Choice

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

Top Navigation

Secondary Navigation