Pies

Creamy Coconut Chocolate Pie

  • ~ Prepared chocolate cookie crust
  • FILLING :
  • 5 cups Miniature Marshmallows
  • 1 cup Milk
  • ~ Pinch of salt
  • 1 teaspoon Vanilla
  • 1/2 cup Pecans, chopped
  • 1 square Unsweetened baking chocolate
  • 1 1/2 cups Cool Whip
  • TOPPING :
  • 1/2 cup Coconut, toasted
  • 1 1/2 cups Cool Whip
  • ~ Chocolate curls

    • In saucepan, combine marshmallows, milkand salt. Cook and stir over low heat until marshmallows are melted. Refrigerate until cool, about 1 1/2 hours. Finely grate chocolate.

    Fold chocolate, vanillaand pecans into cool whip. Fold into chilled mixture. Pour into crust.

    Sprinklewith coconut, Top with additional cool whip, sprinkle with chocolate cutls. Chill.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Lana Luckert of Martin, South Dakota. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!