Yes. Yes, it is as good as it sounds. We had friends over for dinner last night and I was late getting this pie made, but it was WELL worth it in the end!
Chocolate Coconut Marshmallow Pie
crust:
2 c. shredded coconut
1/2 c. chopped pecans
1/2 stick butter, melted
filling:
1 c. semi-sweet chocolate chips
2 c. mini marshmallows (I used 14 large ones)
1/2 c. heavy cream
4 oz. (1/2 a package) cream cheese
3 1/2 c. Cool Whip
- Heat oven to 350˚.
- Mix coconut, pecans and butter in 9-inch pie plate; press onto bottom and up sides.
- Bake crust 20 minutes or until lightly browned. Allow to cool.
- Microwave chocolate, marshmallows and cream in LARGE microwavable bowl on high for 30-second intervals, stirring frequently. Remove from microwave and continue stirring until marshmallows are blended in and chocolate is completely melted.
- In separate bowl, beat cream cheese with electric mixer until smooth. (NOTE: this is an important step, otherwise you may have lumps in the filling.)
- Beat cream cheese into chocolate mixture.
- Refrigerate for 15-20 minutes, or until slightly thickened and no longer warm.
- Fold in Cool Whip, gently.
- Pour into crust, and refrigerate about 3 hours.
NOTE: I made this without the pecans in the crust because we have someone in the family who has tree nut allergies, and it still turned out fantastic.
JST devours:
Going, going...
GONE!
