Chocolate Pecan Coconut Custard Pie

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: slices

Calories: 541kcal

Author: Melanie Bauer | Melanie Makes

This ten ingredient Chocolate Pecan Coconut Custard Pie takes just ten minutes to prepare. A refrigerated pie crust is the perfect shortcut for a coconut custard filling studded with dark chocolate chips, unsweetened coconut flakes and chopped pecans. The end result is a luscious and indulgent pie perfect for any occasion.

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Ingredients

1 9 " refrigerated pie crust
3/4 cup dark chocolate chips
1/4 cup butter
1 12- ounce can evaporated milk
1-1/2 cups sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla
1/2 cup chopped pecans
1-1/3 cups unsweetened flaked coconut

Instructions

Preheat oven to 375 degrees.
Press pie crust into 9" pie plate.
Sprinkle chocolate chips over crust.
In a small saucepan over low heat, melt butter.
Whisk in evaporated milk, sugar, cornstarch and salt until completely combined.
Whisk in eggs, one at a time, beating well with each addition.
Stir in vanilla.
Pour mixture into pie crust.
Sprinkle coconut over filling and then sprinkle nuts over the top of coconut.
Bake 45-50 minutes or until pie is just set.
Allow pie to cool completely. Wait at least four hours prior to serving.

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