Frank's Recipes! Triple Decker Chocolate Coconut Cream Pie

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Triple Decker Chocolate Coconut Cream Pie

2/3 cup Sugar
1/3 cup Cornstarch
1/4 tsp Salt
3 cups Milk
3 Eggs; slightly beaten
1 tablespoon Butter or margarine
2 tsp Vanilla extract
1/2 cup Mounds Sweetened Coconut Flakes
3 tablespoon Hershey's Cocoa
3 tablespoon Sugar
2 tablespoon Milk
1 Baked 9-inch pie crust, cooled
Whipped topping

Yield: 8 Servings

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.