Marshmallow Mermaid Pie

1. 1

   preheat oven 375.

2. 2

   combine coconut and graham crackers in food processor until till coarse crumbs form.

3. 3

   combine crumbs and butter with a fork.

4. 4

   Press to bottom and sides of 9 inch pie pan.

5. 5

   Bake 10 min

6. 6

   cool completly.

7. 7

   Heat marshmallows and milk in a saucepan over low until smooth stirring constantly.

8. 8

   Remove saucepan from heat.

9. 9

   cool completely ( 30 min)

10. 10

    In a large bowl with mixer at medium speed beat cream till stiff peaks form.

11. 11

    fold marshmallow mixture into whipped cream with grated chocolate.

12. 12

    spoon filling into cooled crust

13. 13

    Refrigerate at least 3 hours.

14. 14

    Can be topped with mini marshmallows and rainbow sprinkles.

15. 15

    YUM!

* Per serving · 4 servings · Values may vary.

No additional tips available.