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Coconut Cream Pie

1 (10 inch) baked pie shell
6 oz. Coco Casa cream of coconut
1/4 c. milk
10 oz. mini marshmallows
3 c. heavy cream, whipped stiff
2 c. shredded coconut, fresh or canned

Mix cream of coconut with milk. Add marshmallows. Cook over low heat until marshmallows melt. Cool in bowl and refrigerate one hour or until starts to set. Beat with an electric mixer until frothy. Carefully fold in whipped cream. Add 1 cup coconut by hand. Pour into pie shell and sprinkle remaining coconut over top (toast if desired). Refrigerate at least 6 hours before serving.