Marshmallow Mermaid Pie
- 9 graham crackers
- 1/2 C. sweetened, flaked coconut, toasted
- 5 Tbs. butter or margarine, melted
- 34 lg. marshmallows (8 oz.)
- 1/2 C. whole milk
- 1 1/2 C. heavy or whipping cream
- 1 oz. unsweetened chocolate, grated
Preheat oven to 375 degrees. Combine coconut and graham crackers in food processor until coarse crumbs form.
Combine crumbs and butter with fork. Press to bottom and side of 9-inch pie plate. Bake 10 minutes and cool on wire rack.
Heat marshmallows and milk in 3-qt. saucepan over low heat until smooth, stirring constantly. Remove saucepan from heat. Cool completely (30 minutes.)
In large bowl with mixer at medium speed, beat cream until stiff peaks form. Fold marshmallow mixture into whipped cream with grated chocolate. Spoon filling into cooled crust. Refrigerate pie at least 3 hours or overnight.
Top with mini marshmallows, maraschino cherries and rainbow sprinkles.