Cream cheese, coconut, pecans and chocolate chunks. That's right: Everything delicious goes into this glorious dessert—a hybrid of cheesecake and pie.
What You Need
Original recipe yields 12 servings
1/2 pkg. (15 oz.) ready-to-use refrigerated pie crust s (1 crust)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup granulated sugar
3 egg s, divided
2 tsp. vanilla, divided
1/2 cup BAKER'S ANGEL FLAKE Coconut
1/4 cup (1/2 stick) butter or margarine, melted
2 Tbsp. flour
3/4 cup firmly packed light brown sugar
1-3/4 cups PLANTERS Pecan Halves
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
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Let's Make It
Preheat oven to 350°F. Line 9-inch pie plate with pie crust as directed on package.
Beat cream cheese, granulated sugar, 1 of the eggs and 1 tsp. of the vanilla in large bowl with electric mixer on medium speed until well blended. Add coconut; mix well. Spoon into pie crust. Add butter and flour to same bowl; beat on medium speed until blended. Add brown sugar, remaining 2 eggs and 1 tsp. vanilla; mix well. Stir in pecans and chocolate chunks. Carefully spoon over cream cheese layer.
Bake 40 to 50 min. or until center is set. Cool on wire rack. Refrigerate several hours or until chilled. Store leftover pie in refrigerator.
Your family will know the holidays are here when you make this indulgent dessert!
To prevent the crust from over-browning, place strips of foil around edge of crust after 20 min.
Prepare as directed, substituting 1-1/2 cups BAKER'S Semi-Sweet Chocolate Chunks for the chopped chocolate.
Calories From Fat
% Daily Value*
Total Fat 37g
Saturated Fat 17g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.