Title: Triple Decker Chocolate Coconut Cream Pie
Categories: Pie Dessert
Yield: 8 Servings

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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