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.

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Steps

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Crust:.

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Preheat oven to 350 degrees.

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In a food processor pulse the pretzels , brown sugar , spice powder , till fine pieces.

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Add butter and pulse to mix.

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Spray a 9 inch pie pan and spread the crust mixture in pan pressing to the bottom and sides.

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Bake 10 minutes and cool completely.

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Filling:.

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In a mixer beat the coconut milk and sour cream mix in the milk.

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Blend in pudding mix.

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Fold in coconut flakes , marshmallows and whipped cream.

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Pour into pie crust and refrigerate for 3 hours.

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Garnish with whipped cream and coconut flakes.

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Ingredients

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pretzels, brown sugar, pumpkin spice, unsalted butter, coconut milk, low-fat sour cream, low-fat milk, chocolate flavor instant pudding and pie filling mix, coconut flakes, mini marshmallows, cool whip lite, whipped cream