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Coconut: Chocolate Coconut Cream Pie

Source of Recipe

www.ichef.com


List of Ingredients

2/3 cup sugar
1/3 cup cornstarch
1/4 tablespoon salt
3 cups milk
3 eggs, slightly beaten
1 tablespoon butter
1 teaspoon vanilla
1/2 cup sweetened coconut flakes
3 tablespoons cocoa
3 tablespoons sugar
2 tablespoons milk
9 " pie crust


Recipe

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.