Chocolate-Coconut Jumbo Pie Cupcakes

Chocolate-Coconut Jumbo Pie Cupcakes

6 Reviews 1 Pic
  • Prep

    30 m
  • Ready In

    1 h 30 m
Recipe by  Pillsbury®

“Pie is the new cupcake--but don't choose between the two. One of our Top 10 Pies to Try has a mini-pie baked into a cupcake.”

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Ingredients

Adjust Servings

Original recipe yields 12 cupcakes

Directions

  1. Heat oven to 450 degrees F. Remove pie crusts from pouches; unroll on work surface. Cut six 4 3/4-inch rounds from each crust. Firmly press 1 round in bottom and up the sides of each of 12 nonstick jumbo muffin cups. Bake 5 minutes
  2. Reduce oven temperature to 350 degrees F. Make cake batter as directed on box. Place 1 tablespoon chocolate chips and 1 teaspoon coconut in each pastry-lined muffin cup. Top with cake batter, dividing evenly among muffin cups.
  3. Bake 30 to 33 minutes or until toothpick inserted in center of cake comes out clean. Cool completely. Frost with frosting. Top each with 1 teaspoon coconut.

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Reviews (6)

Rate This Recipe
Lilcat
14

Lilcat

I have made this as a large pie topped at serving time with whipped cream. It has always gotten raves. I recommend it!

sausha
8

sausha

Love them!! Although it says to parbake for 5 mins.. I did...I think you can skip this...Mine came out very crunchy...I think cooking all at once would do just fine.. But still tastes totally amazing!

Miss Cooks Alot
7

Miss Cooks Alot

This s a simple and great tasting recipe. My family loved the surprise of finding the pie crust. I also did a batch using peanut butter chips & Choc chips in the pie crust instead of coconut, & made a fluffy peanut butter frosting. They were awesome!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 647 cal
  • 32%
  • Fat
  • 33.5 g
  • 52%
  • Carbs
  • 84.6 g
  • 27%
  • Protein
  • 5.4 g
  • 11%
  • Cholesterol
  • 59 mg
  • 20%
  • Sodium
  • 626 mg
  • 25%

Based on a 2,000 calorie diet

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