Chocolate Fluff Pie
3 cups flaked coconut
3/4 cup toasted pecans
1/2 cup melted butter
Combine all crust ingredients. Press into a 10-inch glass pie pan. Bake 15 minutes. Let cool on wire rack.
4 ounces sweet chocolate
2 cups miniature marshmallows
2 tablespoons sugar
Pinch of salt
8 ounces cream cheese, softened
4 cups Cool Whip, thawed
1/2 teaspoon vanilla extract
Melt chocolate in double boiler with marshmallows, sugar, salt and milk. Stir until melted. Remove from heat.
Beat cheese until smooth. Beat in chocolate mixture. Mix well. Blend in vanilla extract. Set aside to cool.
Fold in Cool Whip. Blend into cooled pie shell. Garnish with shaved chocolate. Refrigerate overnight.
Makes 8 servings.
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