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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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So good! Make ahead of time to refrigerate. Ingredients:
3 cups flaked coconut |
3/4 cup toasted pecans |
1/2 cup melted butter |
4 ounces sweet chocolate |
2 cups miniature marshmallows |
2 tablespoons sugar |
1 pinch salt |
8 ounces cream cheese, softened |
4 cups cool whip, thawed |
1/2 teaspoon vanilla extract |
Directions:
1. crust: Combine all crust ingredients.
2. Press into a 10-inch glass pie pan.
3. Bake 15 minutes.
4. Let cool on wire rack.
5. filling: Melt chocolate in double boiler with marshmallows, sugar, salt and milk.
6. Stir until melted.
7. Remove from heat.
8. Beat cream cheese until smooth then beat in chocolate mixture; mixing well.
9. Add vanilla extract.
10. Set aside to cool.
11. Fold in Cool Whip.
12. Put into cooled pie shell.
13. Garnish with shaved chocolate.
14. Refrigerate overnight.
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