Triple Decker Chocolate Coconut Cream Pie Recipe

Triple Decker Chocolate Coconut Cream Pie Recipe

Yield: 8 Servings
Recipe by luhu.jp

Ingredients:
2/3 cup: Sugar,
1/3 cup: Cornstarch,
1/4 tsp: Salt,
3 cup: Milk,
3: Eggs, slightly beaten
1 tbsp: Butter or margarine,
2 tsp: Vanilla extract,
1/2 cup: Mounds Sweetened Coconut Flakes,
3 tbsp: Hersheys Cocoa,
3 tbsp: Sugar,
2 tbsp: Milk,
1: Baked 9-inch pie crust, cooled
Whipped topping,

Directions:

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.

[Hersheys 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


Source from luhu.jp