Coconut Crust Chocolate Pie

I love this coconut crust because it is super easy to make...

for those of us who haven't mastered the pastry pie crust yet.

Plus, it tastes awesome.

COCONUT CRUST CHOCOLATE PIE

Crust:

2 c. coconut

1/2 c. chopped pecans

1/2 c. melted butter

Filling:

4 squares bakers semi-sweet chocolate (4 oz.)

2 c. mini marshmallows (or 16 large)

1/2 c. milk

3 oz. cream cheese

3.5 c. thawed cool whip

Heat oven to 350. Mix coconut, pecans, and butter. Press onto bottom and up sides of 9=inch pie plate. Bake 20 minutes or until lightly browned. Cool.

Microwave chocolate, marshmallows, and milk in large microwaveable bowl for three minutes or until marshmallows are melted. Stir until chocolate is completely melted. Beat in cream cheese until smooth. Refrigerate until slightly thickened. Gently stir in whipped topping. Spoon into cooled crust. Refrigerate until firm, about three hours. Garnish with chocolate curls. Before cutting, dip bottom of pie plate briefly to loosen crust.

by Sarah, wife of Barbara's son Jared