Creamy Coconut Chocolate Pie — Scrumptious!

Creamy Coconut Chocolate Pie

Ingredients

Crust:
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 tsp vanilla extract
1/2 cup chopped pecans
1 oz 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

Directions

~For crust, combine crushed cookies and butter; press onto the bottom and up the sides of a 9″ 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. Refrigerate for at least 2 hours before serving.

~Makes 8 servings.