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Creamy Coconut Chocolate Pie

Holiday.Cook's picture
Ingredients
  Creme filled chocolate sandwich cookies 30 , finely crushed to make 3 cups
  Butter/Margarine 1⁄2 Cup (8 tbs), melted
For filling
  Miniature marshmallows 5 Cup (80 tbs)
  Milk 1 Cup (16 tbs)
  Salt 1 Pinch
  Vanilla extract 1 Teaspoon
  Chopped pecans 1⁄2 Cup (8 tbs)
  Unsweetened chocolate 1 Ounce, grated (1 Square)
  Whipping cream 1 Cup (16 tbs), whipped
For topping
  Flaked coconut 1⁄2 Cup (8 tbs), toasted
  Confectioners sugar 1⁄3 Cup (5.33 tbs)
  Chocolate curls/Grated chocolate 4 Tablespoon
Directions

For crust, combine crushed cookies and butter; press onto the bottom and up the sides of a 9-in pie plate.
Chill until firm.
For filling, combine marshmallows, milk and salt in a heavy saucepan.
Cook and stir over low heat until marshmallows are melted.
Refrigerate until cool, about 1-1/2 hours.
In a bowl, gently fold vanilla, pecans and grated chocolate into whipped cream.
Fold into chilled marshmallow mixture.
Pour into crust.
Sprinkle with coconut.
Fold confectioners' sugar into whipped cream; spread over coconut.
Garnish with chocolate curls or grated chocolate.
Refrigerate for at least 2 hours before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Interest: 
Holiday, Healthy
Ingredient: 
Coconut
Preparation Time: 
90 Minutes
Servings: 
4

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