Creamy Coconut Chocolate Pie
|Creme filled chocolate sandwich cookies||30 , finely crushed to make 3 cups|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Miniature marshmallows||5 Cup (80 tbs)|
|Milk||1 Cup (16 tbs)|
|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|
|Flaked coconut||1⁄2 Cup (8 tbs), toasted|
|Confectioners sugar||1⁄3 Cup (5.33 tbs)|
|Chocolate curls/Grated chocolate||4 Tablespoon|
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.