Triple Layer Chocolate Coconut Cream Pie
Source of Recipe
Internet
List of 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
Recipe
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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