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Creamy Coconut Chocolate Pie Recipe

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

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8 Servings
Prep: 25 min. + chilling

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

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. Yield: 8 servings.

Nutrition Facts: 1 serving (1 piece) equals 813 calories, 56 g fat (28 g saturated fat), 116 mg cholesterol, 487 mg sodium, 77 g carbohydrate, 5 g fiber, 7 g protein.

Creamy Coconut Chocolate Pie published in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p202