Triple Decker Chocolate Cream Pie
Makes:
8 servings
Total Time:
1 hr 20 min
Submitted by:
Category:
Desserts
Sub Category: Pies
what you need
- 9 inch baked pastry shell
- 2/3 cup sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 3 cups milk
- 3 eggs, slightly beaten
- 1 teaspoon parkay margarine
- 2 tablespoons vanilla
- 1/2 cup Baker's Angel Flake Coconut
- 3 tablespoons Baker's Cocoa
- 9 tablespoons sugar, divided
- 2 tablespoons milk
- Cool Whip whipped topping
make it
Prepare pastry shell; cool. In medium saucepan, stir together 2/3 cup sugar, cornstarch, salt, and 3 cups milk; blend in eggs. Cook over meduim heat, stiring constantly, until mixture boils. Boil and stir 1 minute. Remove from heat and stir in margarine and vanilla.
Into a small bowl, pour 1 1/2 cups cream filling; stir in coconut. Set aside. In seperate bowl, stir together cocoa, 3 tablespoons sugar and 2 tablespoons milk. Blend into remaining cream filling in saucepan. Return to heat, heat just to boiling point stirring constantly. Remove from heat.
Pour 1 cup chocolate filling into crust. Spread coconut filling over chocolate filling. Top with remaining chocolate filling, spread evenly. Cover with plastic wrap. Chill till set. Just before serving spread with Cool Whip.
Notes
Toast coconut and sprinkle on top of pie before serving. If you do not like coconut sub with chocolate chips or chopped nuts.
