Triple decker chocolate coconut cream pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Sugar |
| ⅓ | cup | Cornstarch |
| ¼ | teaspoon | Salt |
| 3 | cups | Milk |
| 3 | Eggs; slightly beaten | |
| 1 | tablespoon | Butter or margarine |
| 2 | teaspoons | Vanilla extract |
| ½ | cup | Mounds Sweetened Coconut Flakes |
| 3 | tablespoons | Hershey's Cocoa |
| 3 | tablespoons | Sugar |
| 2 | tablespoons | Milk |
| 1 | Baked 9-inch pie crust cooled | |
| Whipped topping | ||
Directions
In medium saucepan, stir together ⅔ 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 1-½ 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