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Creamy Coconut Chocolate Pie

 Creamy Coconut Chocolate Pie
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
8 ServingsPrep: 25 min. + chilling


  • 3 cups finely crushed cream-filled sandwich cookies (about 30 cookies)
  • 1/2 cup butter, melted
  • 5 cups miniature marshmallows
  • 1 cup milk
  • Pinch salt
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup chopped pecans
  • 1 ounce unsweetened chocolate, grated
  • 1 cup heavy whipping cream, whipped
  • 1/2 cup flaked coconut, toasted
  • 1/3 cup confectioners' sugar
  • 1 cup heavy whipping cream, whipped
  • Chocolate curls or grated chocolate


  • 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.

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Creamy Coconut Chocolate Pie (continued)

Directions (continued)

  • 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.
Nutritional 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.