Title: Triple decker chocolate coconut cream pie
 Categories: Pies, Desserts
      Yield: 8 Servings
 
    2/3 c  Sugar
    1/3 c  Cornstarch
    1/4 ts Salt
      3 c  Milk
      3    Eggs; slightly beaten
      1 tb Butter or margarine
      2 ts Vanilla extract
    1/2 c  Mounds Sweetened Coconut
           - Flakes
      3 tb Hershey's Cocoa
      3 tb Sugar
      2 tb Milk
      1    Baked 9-inch pie crust
           -- cooled
           Whipped topping
 
  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.
  
  [Hershey's is a registered trademark of Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  Meal-Master recipe format courtesy of Karen Mintzias