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Chocolate Coconut Cream Pie

Ingredients

  • 2/3 cup sugar
  • 1/3 cup cornstarch
  • 1/4 tsp. salt
  • 3 cups milk
  • 3 eggs, slightly beaten
  • 1 Tbsp. butter
  • 2 tsp. pure vanilla extract
  • 1/2 cup flaked coconut
  • 3 Tbsp. cocoa
  • 3 Tbsp. sugar
  • 2 Tbsp. milk
  • 1 baked 9-inch pie crust, cooled
  • whipped topping
  1. In medium saucepan, stir together 2/3 cup sugar, cornstarch, salt and 3 cups of 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.
  2. Into small bowl, pour 1-1/2 cups cream filling, stir in cocoa. Set aside.
  3. Stir together coconut, 3 Tbsp sugar and 2 Tbsp milk. Blend into remaining cream filling in saucepan. Return to heat. Pour 1 cup chocolate filling into baked pie crust. Spread coconut filling over chocolate filling. Spread evenly. Cover with plastic wrap, refrigerate until cold.
  4. Just before serving, spread with whipped topping.

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