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Triple Decker Chocolate Coconut Cream Pie
Author/Submitted by:
Servings: 8
Categories:
Chocolate
/
Desserts
/
Pies & Pastries
Ingredients: 2/3
c
Sugar 1/3
c
Cornstarch 1/4
ts
Salt 3
c
Milk 3
Eggs,
slightly beaten
1
tb
Butter or margarine 2
ts
Vanilla extract 1/2
c
Mounds Sweetened Coconut
- Flakes 3
tb
Hershey's Cocoa 3
tb
Sugar 2
tb
Milk 1
Baked 9-inch pie crust
-- cooled
Whipped topping
Directions:
In medium saucepan, stir together 2/3 cup sugar, cornstarch, salt and
3 cups milk; blend in eggs. Cook over medium heat, stirring
constantly, until mixture boils; boil and stir 1 minute. Remove from
heat; stir in butter and vanilla. Into small bowl, pour 1-1/2 cups
cream filling; stir in coconut. Set aside. Stir together cocoa, 3
tablespoons sugar and 2 tablespoons milk; blend into remaining cream
filling in saucepan. Return to heat; cook just to boiling, stirring
constantly. Remove from heat; pour 1 cup chocolate filling into baked
pie crust. Spread coconut filling over chocolate layer. Top with
remaining chocolate filling; spread evenly. Press plastic wrap
directly onto surface; refrigerate 6 to 8 hours. Just before serving,
spread with whipped topping. Cover; refrigerate leftover pie. 8
servings.
[Hershey's is a registered trademark of Hershey Foods Corporation.]
[Recipe may be reprinted courtesy of the Hershey Kitchens.]
Meal-Master recipe format courtesy of Karen Mintzias
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