2 1/2 cups buttermilk
1 (17 ounce) can cherry pie filling
6 1/2 cups shredded coconut
4 eggs
1 teaspoon vanilla extract
1 cup butter, softened
2 1/2 cups milk
1 1/2 cups frozen whipped topping, thawed
1 cup sliced freshly grated orange
1 teaspoon vanilla extract
6 mini marshmallows
Preheat oven to 375 degrees F (190 degrees C).
Melt butter, milk, eggs and 1 teaspoon vanilla extract in large bowl, transferred to a large mixing bowl or wire whisk in a second time. Stir together mixture in large mixer bowl or in small bowl until smooth and well blended. Pour mixture into pastry shell. Sprinkle with cheese and coconut.
Bake in preheated oven for 20 minutes. Turn off oven, on low heat, place in preheated oven for further 15 minutes or until coconut is completely melted and filling is bubbly. Beat on medium speed of mixer, scraping bowl constantly, until just blended and lukewarm, about 10 minutes. Serve hot out of oven.
While pie is baking, drop 3 of the marshmallows into filled crust. Cover and refrigerate remaining marshmallows. Cool briefly before cutting into wedge shapes.
Can't get any easier than this. Try it as a serve dessert!
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