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Creamy Coconut Chocolate Pie Recipe
|Creme filled chocolate sandwich cookies||30 , finely crushed to make 3 cups|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Miniature marshmallows||5 Cup (80 tbs)|
|Milk||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Unsweetened chocolate||1 Ounce, grated (1 Square)|
|Whipping cream||1 Cup (16 tbs), whipped|
|Flaked coconut||1⁄2 Cup (8 tbs), toasted|
|Confectioners sugar||1⁄3 Cup (5.33 tbs)|
|Chocolate curls/Grated chocolate||4 Tablespoon|
Calories 2408 Calories from Fat 1192
% Daily Value*
Total Fat 136 g209.2%
Saturated Fat 50.6 g252.8%
Trans Fat 0 g
Cholesterol 149 mg
Sodium 927.1 mg38.6%
Total Carbohydrates 297 g99%
Dietary Fiber 17.7 g70.8%
Sugars 128.4 g
Protein 24 g47.3%
Vitamin A 15.6% Vitamin C 0.53%
Calcium 43.3% Iron 93.5%
*Based on a 2000 Calorie diet
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 mixture.
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.