CREAMY COCONUT CHOCOLATE PIE

Creamy Coconut Chocolate Pie image

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

Provided by Taste of Home

Time 20m

Yield 8 servings.

Number Of Ingredients 15

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 sweetened shredded coconut, toasted
1/3 cup confectioners' sugar
1 cup heavy whipping cream, whipped
Chocolate curls or grated chocolate

Steps:

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., 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.

Nutrition Facts : Calories 813 calories, Fat 56g fat (28g saturated fat), Cholesterol 116mg cholesterol, Sodium 487mg sodium, Carbohydrate 77g carbohydrate (49g sugars, Fiber 5g fiber), Protein 7g protein.