TRIPLE DECKER CHOCOLATE COCON
Regi Dean's Recipes 08/22/99
Pies
Hershey Kitchens
{*****}
-- cooled	
- Flakes	
Baked 9-inch pie crust	1
Butter or margarine	1 tb
Cornstarch	1/3 c
Eggs; slightly beaten	3
Hershey's Cocoa	3 tb
Milk	2 tb
Milk	3 c
Mounds Sweetened Coconut	1/2 c
Salt	1/4 ts
Sugar	2/3 c
Sugar	3 tb
Vanilla extract	2 ts
{**********}
 8 Servings
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.]