- Prep Time: 25m
- Cook Time: 30m
- Serves: 8
- Category: Dessert
Ingredients
- 1 Pillsbury® refrigerated pie crust
- 1 c granulated sugar
- 2 tbsp. all-purpose flour
- 1 tbsp. cornstarch
- 2 tbsp. Hershey’s® cocoa powder, sifted
- pinch of salt
- 2 large eggs
- 3 tbsp. unsalted butter, melted
- 2/3 c whole milk
- 1 tsp. pure vanilla extract
- 3/4 c shredded coconut
- 1/2 c pecans, chopped
- whipped cream, for topping
Instructions
- Preheat the oven to 400° F and place the pie crust into the 9-inch pie dish. Crimp the edges, if desired, and place in the refrigerator until ready to use.
- In a large mixing bowl, combine sugar, flour, cornstarch, cocoa, and kosher salt.
- In the blender, add the eggs, melted butter, milk, and vanilla. Pulse briefly to combine.
- Add the dry ingredients to the blender and pulse to combine. Pulse briefly to combine. Fold in the coconut and chopped pecans.
- Pour the entire mixture into the prepared pie crust.
- Place in the oven and bake for 30 minutes.
- Remove from the oven and allow to cool completely before slicing. Serve with whipped cream.