Chocolate Coconut Cream Pie

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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
How to make Chocolate Coconut Cream Pie


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 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.
Posted By: ujala ahemad,

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