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    Chocolate Coconut Cream Pie

    Source of Recipe


    2/3 cup sugar
    1/3 cup cornstarch
    1/4 tsp salt
    3 cups milk
    3 eggs; slightly beaten
    1 Tbsp butter or margarine
    2 tsp vanilla extract
    1/2 cup sweetened flaked coconut
    3 Tbsp cocoa
    3 Tbsp sugar
    2 Tbsp milk
    1 9-inch pie crust

    Blind-bake piecrust; cool.

    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

    Press plastic wrap directly onto surface; refrigerate 6 to 8 hours.
    Just before serving, spread with whipped topping. Cover; refrigerate
    leftover pie. 8 servings.




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