Featured Brand Sites
Product By Category
Tools & Info
Read MoreRead Less
Tap or click steps to mark as complete
Mix 1-1/2 cups toasted BAKER'S ANGEL FLAKE Coconut, 1/2 cup finely chopped PLANTERS Pecans, 1/4 cup (1/2 stick) melted butter or margarine and 2 Tbsp. flour. Press firmly onto bottom and up side of 9-inch pie plate. Bake at 325°F for 10 min. Cool completely before filling.
Mix 1-3/4 cups finely chopped PLANTERS Walnuts and 3 Tbsp. melted butter or margarine. Press firmly onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill.
Mix 1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups) and 1/3 cup melted butter or margarine. Press firmly onto bottom and up side of 9-inch pie plate. Bake at 350°F for 25 to 30 min. or until golden brown. Cool completely before filling.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Very good. Spread hot fudge sauce on the bottom of the crust before filling to give it a little more umph! Easy to make and everybody loved it!
i found this recipe when i was searching for a chocolate cream pie recipe. it sounded easy and i figured it would come out half way decent. OMG, it is sooo good!! Way better than i expected, it tastes kind of like chocolate ice cream. so good, it will be making this a lot!!