Creamy Coconut Chocolate Pie Recipe

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Creamy Coconut Chocolate Pie Recipe

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5 1
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 3 cups finely crushed cream-filled sandwich cookies (about 30 cookies)
  • 1/2 cup butter or margarine, melted
  • FILLING:
  • 5 cups miniature marshmallows
  • 1 cup milk
  • Pinch salt
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • 1 square (1 ounce) unsweetened chocolate, grated
  • 1 cup whipping cream, whipped
  • TOPPING:
  • 1/2 cup flaked coconut, toasted
  • 1/3 cup confectioners' sugar
  • 1 cup 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 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.
Originally published as Creamy Coconut Chocolate Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p202

Nutritional Facts

1 piece: 813 calories, 56g fat (28g saturated fat), 116mg cholesterol, 487mg sodium, 77g carbohydrate (49g sugars, 5g fiber), 7g protein.

  • 3 cups finely crushed cream-filled sandwich cookies (about 30 cookies)
  • 1/2 cup butter or margarine, melted
  • FILLING:
  • 5 cups miniature marshmallows
  • 1 cup milk
  • Pinch salt
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • 1 square (1 ounce) unsweetened chocolate, grated
  • 1 cup whipping cream, whipped
  • TOPPING:
  • 1/2 cup flaked coconut, toasted
  • 1/3 cup confectioners' sugar
  • 1 cup whipping cream, whipped
  • Chocolate curls or grated chocolate
  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 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.
Originally published as Creamy Coconut Chocolate Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p202

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