Chocolate-Coconut Jumbo Pie Cupcakes6 Reviews
- Prep: 30 min
- Ready In: 1 hr 30 min
“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.” - by Pillsbury®
Original recipe yields 12 cupcakes
- 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
- 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.
- 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.
Amount Per Serving (12 total)
- 647 cal
- 33.5 g
- 84.6 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"I have made this as a large pie topped at serving time with whipped cream. It has always gotten raves. I recommend it!..." See more"
"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!..." See more"
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