Chocolate Coconut Cream Pie Cronut

Chocolate Coconut Cream Pie Cronut
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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
servings
Marie Callender's®
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
  1. Preheat oven to 350 degrees F.
  2. Line baking sheet with parchment paper.
  3. 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.
  4. Place cronuts on parchment paper; bake 12 to 14 minutes or until golden brown. Place on a wire rack to cool completely.
  5. In a small bowl, blend 1/4 of the Marie Callender’s® Coconut Cream Pie (crust and filling) until smooth.
  6. Cut the cronuts in half and fill with pie mixture; replace tops.
  7. 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.
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