Uh oh, pecan pie! This Chocolate, Cashew and Coconut Pie is a serious threat to your top billing as America's sweetest, nuttiest and most festive pie.
What You Need
Original recipe yields 14 servings
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
4 egg s
1 cup light corn syrup
1/4 cup butter, melted
1 tsp. vanilla
1 cup whipping cream, divided
1 cup packed brown sugar
2 Tbsp. flour
2 cups PLANTERS Cashews
1-1/2 cups BAKER'S ANGEL FLAKE Coconut
1 pkg. (4 oz.) BAKER'S Bittersweet Chocolate, broken into pieces
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Let's Make It
Heat oven to 375ºF.
Prepare crust in 9-inch pie plate as directed on package for one-crust filled pie.
Whisk next 4 ingredients and 1/2 cup cream in medium bowl until blended. Add sugar and flour; mix well. Stir in nuts and coconut. Pour into crust.
Bake 40 to 45 min. or until top is puffed and lightly browned. Cool completely.
Microwave chocolate and remaining cream in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended. Pour over pie; spread to completely cover pie.
Balance your food choices throughout the day so you can enjoy a slice of this delicious pie.
Prepare using 1 frozen deep-dish pie crust (9 inch).
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.
Calories From Fat
% Daily Value*
Total Fat 32g
Saturated Fat 15g
Trans Fat 0g
Total Carbohydrates 56g
Dietary Fibers 2g
* 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.