Chocolate Coconut Cream Pie Cronut

Name: Chocolate Coconut Cream Pie Cronut
Ingredients: 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

Marie Callender|March 17, 2016 11:10 am EST

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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!

Servings

6

Ingredients

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

Directions

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.