Marshmallow Pie

By mamacasma

Ingredients

• Chocolate Coconut Crust
• 9 (5-inch by 2 1/2-inch each) chocolate graham crackers
• 1/2 cup sweetened flaked coconut, toasted
• 5 Tablespoons butter or margarine, melted
• Marshmallow Filling
• 34 large (about 8 ounces) marshmallows
• 1/2 cup whole milk
• 1 1/2 cups heavy or whipping cream
• 1 ounce unsweetened chocolate, grated
• Chocolate shavings, for garnish

Details

Servings 10
Preparation time 25mins
Cooking time 35mins

Preparation

Step 1

1. Preheat oven to 375º F. Prepare chocolate coconut crust: Into food processor with knife blade attached, break graham crackers. Add toasted coconut and process until coarse crumbs form.
2. In 9-inch pie plate, with fork, mix crumb mixture and butter. With hand, press mixture onto bottom and up side of pie plate. Bake crust 10 minutes. Cool on wire rack.
3. Meanwhile, prepare marshmallow filling: In 3-quart saucepan, heat marshmallows and milk over low heat until melted and smooth, stirring constantly. Remove saucepan from heat. Cool marshmallow mixture completely at room temperature, about 30 minutes.
4. When marshmallow mixture is cool, in large bowl, with mixer at medium speed, beat cream until stiff peaks form. Stir marshmallow mixture; fold into whipped cream with grated chocolate. Spoon filling into cooled crust. Refrigerate pie at least 3 hours or overnight, until well chilled.
o serve, sprinkle chocolate shavings over top of pie if you like.