"Marshmallow Mermaid" Pie  from the movie "Waitress"

9 graham crackers
1/2 cup sweetened, flaked coconut, toasted
5 Tbl butter or margarine melted
34 large marshmallows (8 oz)
1/2 cup whole milk
1 1/2 cup heavy or whipping cream
1 oz unsweetened chocolate, grated

1) Preheat oven to 375 degrees fahrenheit. Combine coconut and graham crackers in food processor until coarse crumbs form.
2) Combine crumbs and butter with fork. Press to bottom and sides of 9 inch pie plate. Bake 10 minutes and cool on wire rack.
3)Heat marshmallows and milk in 3 quart saucepan over low heat until smooth, stirring constantly. Remove saucepan from heat. Cool completely (30 minutes).
4) 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 coolest crust. Refrigerate pie at least 3 hours or overnight.
5) Top with pastel mini-marshmallows, maraschino cherries and rainbow sprinkles.

Makes 8 servings.

• 1/2 (10.5 ounce) package marshmallows
• 1/2 cup milk
• 1 (8 ounce) package cream cheese, softened
• 1 egg yolk
• 1/2 lemon, juiced
• 1 cup heavy cream
• 1 (9 inch) prepared graham cracker crust

DIRECTIONS

1. In a saucepan on low heat, combine marshmallows and milk. Cook until marshmallows are melted, and mixture starts to boil. Remove from heat.
2. In a large bowl, beat cream cheese until smooth. Stir in egg yolk. Fold in 1/3 of the melted marshmallow mixture, then quickly fold in remaining marshmallow until no streaks remain. Stir in lemon juice.
3. In a large bowl, beat cream until soft peaks form. Fold the whipped cream into the cream cheese mixture until no streaks remain. Spread into graham crust. Refrigerate for 3 hours.