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-
Yields
8 Servings