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Creamy Coconut Chocolate Pie

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
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    8 servings


  • 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


  • 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.
  • 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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