Who knew you could upgrade chocolate coconut pie? With toasted marshmallows on the top, this decadent dessert has been elevated to a whole new level.
Preheat oven to 325 degrees F. Lightly coat a 12-cup muffin pan with cooking spray. Set aside. In a small saucepan, melt ⅓ cup butter over medium heat. Stir in ¼ cup sugar and graham cracker crumbs until combined. Spoon 2 tablespoons mixture into each cup. Divide any remaining crumb mixture evenly among cups. Press evenly onto bottoms and 1½ inches up sides. Bake 5 minutes. Remove from oven.
Combine ½ cup sugar and egg. Beat with an electric mixer on medium speed until pale and thickened, about 2 minutes. In a small bowl, stir together flour and cocoa. Add to egg mixture and beat until just smooth. Fold in coconut and melted butter. Spoon evenly into baked crusts. Bake 15 to 20 minutes, until filling is puffed and set. Cool on a wire rack 5 minutes. Remove pies from muffin tin, cool completely on wire rack.
Preheat broiler. Place pies on a large baking sheet and top each with a halved marshmallow. Broil 5 to 6 inches away from heat source until puffed and golden, about 30 to 40 seconds. Serve.