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Creamy Coconut Chocolate Pie

Total Time

Prep: 25 min. + chilling


8 servings

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


  • 3 cups finely crushed cream-filled sandwich cookies (about 30 cookies)
  • 1/2 cup butter, melted
  • 5 cups miniature marshmallows
  • 1 cup milk
  • Pinch salt
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • 1 ounce unsweetened chocolate, grated
  • 1 cup heavy whipping cream, whipped
  • 1/2 cup sweetened shredded coconut, toasted
  • 1/3 cup confectioners' sugar
  • 1 cup heavy 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 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.
  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.

Nutrition Facts

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

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