Creamy Coconut Chocolate Pie |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I've used this recipe many times through the years for showers and luncheons. The women I've served it to like the fluffy chocolate filling. Joan Sturrus, Grand Rapids, Michigan Ingredients:
3 cups finely crushed cream-filled sandwich cookies (about 30 cookies) |
1/2 cup butter, melted |
filling: |
5 cups miniature marshmallows |
1 cup milk |
pinch salt |
1 teaspoon vanilla extract |
1/2 cup chopped pecans |
1 ounce unsweetened chocolate, grated |
1 cup heavy whipping cream, whipped |
topping: |
1/2 cup flaked coconut, toasted |
1/3 cup confectioners' sugar |
1 cup heavy whipping cream, whipped |
chocolate curls or grated chocolate |
Directions:
1. 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 the 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.
2. In a bowl, gently fold vanilla, pecans and grated chocolate into whipped cream. Fold into chilled marshmallow cream. 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. Yield: 8 servings.
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