Prep Time 20m
Cook Time 45m
Ready Time 180m
Yield 10 servings

  • 4 large eggs, divided
  • 1 1/3 cups sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 6 tablespoons butter, divided
  • 1 (12 oz.) can PET® Evaporated Milk, divided
  • 1 1/3 cups sweetened coconut flakes, divided
  • 1 cup chopped pecans, divided
  • 1 (9-inch) unbaked single Classic Crisco® Pie Crust
  • 1/3 cup firmly packed brown sugar
Preparation Directions
  • Step 1Heat oven to 375°F. Whisk 3 eggs plus 1 egg white in large bowl until blended. Stir in sugar, cocoa, cornstarch, vanilla, salt and 4 tablespoons melted butter. Gradually whisk in 1 1/4 cups evaporated milk until blended. Stir in 2/3 cup coconut and 2/3 cup chopped pecans. Pour into pie crust. Bake 40 minutes or until filling is set but still slightly loose in center.
  • Step 2Melt remaining 2 tablespoons butter in small saucepan over low heat. Whisk in brown sugar and remaining 1/4 cup evaporated milk and 1 egg yolk.
  • Step 3Cook over medium-low heat, stirring constantly, until bubbly and slightly thickened. Remove from heat. Stir in remaining 2/3 cup coconut and 1/3 cup pecans until coated. Drop small spoonfuls over top of pie, spreading evenly. Bake an additional 5 minutes. Cool completely on wire rack.
PET is a trademark of Eagle Family Foods Group, LLC, used by permission.
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