1 cup semisweet chocolate chips
1 cup marshmallow creme
1 (16 ounce) container frozen whipped topping, thawed and drained
1 (9 inch) prepared graham cracker crust
1 (8 ounce) jar caramel ice cream topping
1 cup flaked coconut
2 cups prepared custard
Use a blender or food processor to grind chocolate or marshmallow nuts. Blend until smooth, 2 minutes. Stir in whipped topping and coconut. Refrigerate for 5 minutes. Pour over chocolate/marshmallow/coffee mixture in graham cracker crust. Chill further. Icing sugar for sprinkling.
When ready to serve, drizzle caramel topping over pie. Chill an additional 30 minutes if you wish. To serve, stir ice cream into pie. After adding 2 cups of ice cream, spoon into pie filling, backfill with whipped topping and coconut. Chill until tables 8 inches deep and 12 inches wide are ready to form.
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