#2326 - Coconut Walnut Pie

(by Shirley McNevich)

1 - 9" pie crush dough
30 large marshmallows
1 cup milk
1/8 tsp. salt
1 tsp. vanilla
1 cup heavy whipping cream
2 squares Baker's unsweetened baking chocolate (grated)
1/2 cup chopped California walnuts
1/4 cup Baker's angelflake coconut

Grease a 9" pie plate, insert the pie dough, spray the inside of the dough with Pam and flute the edges. Place an empty pie plate inside of the dough to prevent shrinkage. Bake at 375 degrees for 18-20 minutes or until lightly browned--cool completely. In a double boiler add marshmallow and milk--cook/stir over low heat until marshmallows melt. Cool the mixture. In a mixer add whipping cream--beat until peaks form. Add salt and vanilla to the marshmallow mixture--stir. Add whipped cream to the marshmallow mixture--stir. Add grated chocolate and chopped walnuts to the marshmallow mixture--stir. Pour mixture into the cooled crust. Sprinkle the coconut over the top. Refrigerate overnight.