Airy Chocolate Coconut Cream Pie

• 4 ounces pretzels
• 14 cup brown sugar
• 12 teaspoon pumpkin spice, powder
• 4 tablespoons unsalted butter, room temperature
• 12 ounces cream coconut milk
• 2 ounces low-fat sour cream
• 12 cup low-fat milk
• 3 78 ounces chocolate flavor instant pudding and pie filling mix
• 14 cup coconut flakes
• 2 cups mini marshmallows
• 2 cups Cool Whip Lite, thawed
• whipped cream
• coconut flakes, toasted if desired

1. Crust:.
2. Preheat oven to 350 degrees.
3. In a food processor pulse the pretzels, brown sugar, spice powder, till fine pieces.
4. Add butter and pulse to mix.
5. Spray a 9 inch pie pan and spread the crust mixture in pan pressing to the bottom and sides.
6. Bake 10 minutes and cool completely.
7. Filling:.
8. In a mixer beat the coconut milk and sour cream mix in the milk.
9. Blend in pudding mix.
10. Fold in coconut flakes, marshmallows and whipped cream.
11. Pour into pie crust and refrigerate for 3 hours.
12. Garnish with whipped cream and coconut flakes.

pretzels, brown sugar, pumpkin spice, unsalted butter, cream coconut milk, lowfat, lowfat milk, chocolate flavor, coconut flakes, marshmallows, whipped cream, coconut flakes

Taken from www.food.com/recipe/airy-chocolate-coconut-cream-pie-403180 (may not work)