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Airy Chocolate Coconut Cream Pie

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“Pretzel crust giving this pie a salty crispness. Filled with a creamy, rich chocolate flavored with coconut and tiny airy marshmallows floating throughout.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Crust:
  2. Preheat oven to 350 degrees.
  3. In a food processor pulse the pretzels, brown sugar, spice powder, till fine pieces. Add butter and pulse to mix.
  4. 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.
  5. Filling:
  6. 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.
  7. Pour into pie crust and refrigerate for 3 hours. Garnish with whipped cream and coconut flakes.

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