Chocolate, Cashew and Coconut Pie Recipe

Name: Chocolate, Cashew and Coconut Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat oven to 375 degrees F.
2
Prepare crust in 9-inch pie plate as directed on package for one-crust filled pie.
3
Whisk next 4 ingredients and 1/2 cup cream in medium bowl until blended.
4
Add sugar and flour; mix well.
5
Stir in nuts and coconut.
6
Pour into crust.
7
Bake 40 to 45 min.
8
or until top is puffed and lightly browned.
9
Cool completely.
10
Microwave chocolate and remaining cream in microwaveable bowl on HIGH 2 min.
11
or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended.
12
Pour over pie; spread to completely cover pie.

1014

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Chocolate, Cashew and Coconut Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate, Cashew and Coconut Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions