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Triple Decker Chocolate Coconut Cream Pie

Author/Submitted by:
Servings: 8
Categories: Chocolate / Desserts / Pies & Pastries

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

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. [Hershey's 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

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