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Chocolate Coconut Cream Pie Cronut

Try this Chocolate Coconut Cream Pie Cronut recipe!

Marie Callender’s Pie Queen, Lorin Cook, is taking hybrid desserts to a new level by hijacking dessert favorites and turning them into delicious pie mash-ups. Hybrid desserts are among the top leading trends in desserts on restaurant menus for 2016. Marie Callender’s uses high-quality ingredients to create desserts that smell and taste just like homemade.

Try this Chocolate Coconut Cream Pie Cronut recipe!


Spring Decorating Idea:

Instead of topping with a chocolate glaze, use white chocolate colored with food coloring. Then add a nest of coconut to the top of the cronut, and line with chocolate eggs. 


  • 1 package (8 ounces each) refrigerated crescent roll dough
  • 1 coconut cream pie, package (38 ounces each) Marie Callender’s® Coconut Cream Pie (thawed according to package directions)
  • 1/2 Cup semi-sweet chocolate morsels
  • Sprinkles


Preheat oven to 350 degrees F.

Line baking sheet with parchment paper.

Remove dough from package; press seams together to create a rectangle of dough. Using a 3-inch round cookie cutter, cut out 8 circles. Then, using a 1-inch cutter, cut out circles in the middle of each of the larger circles.

Place cronuts on parchment paper; bake 12 to 14 minutes or until golden brown. Place on a wire rack to cool completely.

In a small bowl, blend 1/4 of the Marie Callender’s® Coconut Cream Pie (crust and filling) until smooth.

Cut the cronuts in half and fill with pie mixture; replace tops.

Place morsels in small microwave-safe bowl. Microwave on high for 20 seconds; stir. Microwave on high 20 seconds more or until softened; stir until mixture is melted completely. Spoon melted chocolate over tops of cronuts; top with sprinkles.