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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Pillsbury® refrigerated pie crusts, softened as directed on box
1 (18.25 ounce) package
chocolate fudge cake mix with pudding
1 1/3 cups
semisweet chocolate chips
1 (16 ounce) container
vanilla whipped ready-to-eat frosting
I have made this as a large pie topped at serving time with whipped cream. It has always gotten raves. I recommend it!
Sorry but this recipe wasn't for me. They look so delicious but they just didn't work out for me.
I made them as regular sized cupcakes - so made the dough circle smaller to fit 1/2 way up sides of a regular sized muffin tin - and I found them dry and not what I was hoping for. I did adjust the baking time because they were smaller also. I thought jumbo sized ones would just be too big and too much. I seem to be the minority with my rating but am trying to give my honest feedback. Maybe keep them a larger size and they will turn out better.
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!
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!
I made this for my boyfriends surprise party and he loved them. I will definitely make them again!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate-Coconut Jumbo Pie Cupcakes
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 302
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