CREAMY COCONUT CHOCOLATE PIE

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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

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 15

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.

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