Triple Decker Chocolate Coconut Cream Pie |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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TRIPLE DECKER CHOCOLATE COCONUT CREAM PIE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Massey Estate in Malakoff, Texas in 1992. Ingredients:
2/3 cup granulated sugar |
1/3 cup cornstarch |
1/4 teaspoon salt |
3 cups milk |
3 eggs slightly beaten |
1 tablespoon butter |
2 teaspoons vanilla extract |
1/2 cup sweetened coconut flakes |
3 tablespoons cocoa |
3 tablespoons granulated sugar |
2 tablespoons milk |
1 baked 9 pie crust cooled |
whipped topping |
Directions:
1. In medium saucepan stir together sugar, cornstarch, salt and milk then blend in eggs.
2. Cook over medium heat stirring constantly until mixture boils then stir 1 minute.
3. Remove from heat then stir in butter and vanilla.
4. Into small bowl pour 1-1/2 cups cream filling then stir in coconut and set aside.
5. Stir together cocoa, 3 tablespoons sugar and 2 tablespoons milk.
6. Blend into remaining cream filling in saucepan.
7. Return to heat then cook just to boiling stirring constantly.
8. Remove from heat then pour 1 cup chocolate filling into baked pie crust.
9. Spread coconut filling over chocolate layer then top with remaining chocolate filling.
10. Spread evenly then press plastic warp directly onto surface and refrigerate 8 hours.
11. Just before serving spread with whipped topping.
12. Cover and refrigerate leftover pie.
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