Chocolate Coconut Cream  

Ingredients: 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

Method: 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.