Airy Chocolate Coconut Cream Pie

"Pretzel crust giving this pie a salty crispness. Filled with a creamy, rich chocolate flavored with coconut and tiny airy marshmallows floating throughout."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
40mins
Ingredients:
13
Serves:
8
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ingredients

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directions

  • Crust:

  • Preheat oven to 350 degrees.
  • In a food processor pulse the pretzels, brown sugar, spice powder, till fine pieces. Add butter and pulse to mix.
  • Spray a 9 inch pie pan and spread the crust mixture in pan pressing to the bottom and sides. Bake 10 minutes and cool completely.
  • Filling:

  • In a mixer beat the coconut milk and sour cream mix in the milk. Blend in pudding mix. Fold in coconut flakes, marshmallows and whipped cream.
  • Pour into pie crust and refrigerate for 3 hours. Garnish with whipped cream and coconut flakes.

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Reviews

  1. This pie reminds me of rocky road ice cream, but with coconut. It's delicious. I wouldn't change a single thing about the filling. But I have to admit the crust was just a little crumbly. I think using just a bit more butter would make it hold together much better. The idea of using pretzels is genius. Love it.
     
  2. I liked the pretzel crust and the flavor of this pie. It was indeed creamy and chocolatey and coconuty. The marshmellows were a nice addition. The overall consistancy of the pie, was not as "airy" as I thought it would be. Next time, I would probably leave out the extra coconut. Nice dessert, overall.
     
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