CHOCOLATE, CASHEW AND COCONUT PIE

Chocolate, Cashew and Coconut Pie image

Discover a unique spin on a classic with this Chocolate, Cashew and Coconut Pie recipe! Our Chocolate, Cashew and Coconut Pie is a top contender for the honor of being America's sweetest, nuttiest and most festive pie.

Provided by My Food and Family

Categories Dairy

Time 2h

Yield 14 servings

Number Of Ingredients 11

Ingredients

1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
4 eggs
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

Steps:

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.

Nutrition Facts : Calories 520, Fat 30 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 80 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g