Airy Chocolate Coconut Cream Pie

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 4 ounces pretzels
• 1/4 cup brown sugar
• 1/2 teaspoon pumpkin spice, powder
• 4 tablespoons unsalted butter, room temperature
• 12 ounces cream coconut milk
• 2 ounces low-fat sour cream
• 1/2 cup low-fat milk
• 3 7/8 ounces chocolate flavor instant pudding and pie filling mix
• 1/4 cup coconut flakes
• 2 cups mini marshmallows
• 2 cups cool whip lite, thawed
• whipped cream
• coconut flakes, toasted if desired

Recipe

• 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.