The Baldpate Inn Restaurant

Estes Park, Colorado

Specialty Recipe

Coconut Angel Creme Pie

Ingredients

1/4 cup milk

8 ounces Coco Lopez Creme of Coconut Bar Mix

8 cups mini marshmallows

1-1/2 cup angel-flake coconut

2 teaspoons coconut extract

2 cups heavy whipping cream

Topping:

Toasted coconut

In a microwaveable bowl, place milk, cream of coconut, and marshmallows; stir to coat marshmallows. Microwave on half power for four minutes. Stir thoroughly, then continue to microwave until marshmallows have completely melted. Add angel-flake coconut and extract to the marshmallow mixture, stir, then chill until mixture is thickened to the consistency of egg whites.

In separate mixer bowl, whip cream until it holds firm peaks. Pour chilled marshmallows mixture into whipped cream and stir by hand until well blended. (Mixture should not be runny. If so, chill until thickened but not set.) Pour into a baked 9-inch pie crust. Top with toasted coconut. Chill until set.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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