Chocolate Coconut Cream Pie
Source of Recipe
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2/3 cup sugar
1/3 cup cornstarch
1/4 tsp salt
3 cups milk
3 eggs; slightly beaten
1 Tbsp butter or margarine
2 tsp vanilla extract
1/2 cup sweetened flaked coconut
3 Tbsp cocoa
3 Tbsp sugar
2 Tbsp milk
1 9-inch pie crust
Blind-bake piecrust; cool.
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.
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