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    TRIPLE DECKER CHOCOLATE COCONUT CREAM PI


    Source of Recipe


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    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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