Triple decker chocolate coconut cream pie

Yield: 8 Servings

Measure 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

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

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