Ingredients
Crust
½ cup of Butter Flavor Crisco
1 Cup of flour
1 teaspoon salt
5 Tablespoons ice cold water
Chocolate Cake (makes two €“ 9 inch cakes) You will only need one for this recipe.
3 c. flour
2 cups sugar
1/3 cup cocoa
2 t. soda
1 t. salt
2 T. Vinegar
2 t. vanilla
¾ cup veg. oil
2 cups cold water
Marshmallow Filling
1 tub marshmallow fluff
1 cup heavy cream-whipped stiff and chilled in refrigerator
1 t. vanilla extract
Whipped Cream
1 cup whipping cream
¼ cup powdered sugar
1 ½ t. vanilla
Extras
1 ½ cup coconut
Few drops red food coloring
Directions
Crust: Preheat oven to 375. Whisk the flour and the salt together in a large bowl. Add the Butter Crisco and mix with your fingers until combined. Add the ice water and use a fork to combine. Turn pie dough out onto a floured surface and gather into a circular disk. Roll out the dough big enough to fit into a pie plate. Flute edges for decoration. Prick the bottom and sides of crust with a fork. Place into the refrigerator for 20 minutes. Bake crust until edges are golden brown and bottom is browned also, about 15-20 minutes. Cool on wire rack and set aside. REDUCE OVEN TEMPERATURE TO 350.
Chocolate Cake: Line two, 9 inch round cake pans with parchment paper. Mix all ingredients in order, in a large bowl until no lumps remain. Divide batter between both pans. Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Cool on wire racks.
Marshmallow filling: Whip heavy cream until stiff. Remove from mixer bowl and set aside. Put marshmallow fluff in mixer bowl and whip until smooth. Add back to mixer the whipped cream and add vanilla. Whip until incorporated and thick.
Pink Coconut: In a mixer, put coconut and a few drops of red food coloring in. Turn mixer on low and mix until coconut turns pink. You may have to add more drops of food coloring to make the color pink you like.
Assemble the pie: Place about ½ cup marshmallow filling on bottom of pie crust. Take a cake and cut it in half horizontally. Place one of the cake rounds on the marshmallow filling. Spread the rest of the marshmallow filling on the cake. Top with remaining cake. Top with whipped cream and pink colored coconut.