Serves: 8
Total Calories: 359
1. In small saucepan combine chocolate morsels and cream. Cook and stir over low heat until smooth. Pour into crust. Refrigerate while preparing filling.
2. In medium saucepan stir together sugar and flour. Stir in milk. Cook and stir over medium heat until mixture thickens and boils.
3. Gradually stir about half of hot mixture into egg yolks. Return egg yolk mixture to mixture in saucepan. Cook and stir until mixture boils. Boil gently for 1 minute. Remove from heat. Stir in coconut, butter and vanilla.
4. Pour filling over chocolate in crust. Cover surface with plastic wrap. Refrigerate at least 3 hours or until set.
5. Scoop whipped topping into 8 mounds on pie*. Garnish with cherries and chocolate sprinkles, if desired. Store in refrigerator.
*NOTE: If desired, spread whipped topping over surface of pie before refrigerating 3 hours. Garnish as desired
This Holiday Chocolate-Coconut Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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