EASY CHOCOLATE COCONUT CREAM PIE RECIPES

Steps:

• Bake pie pastry. Cool. , Meanwhile, in a saucepan, combine sugar, cornstarch and salt; stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Beat egg yolks lightly. Stir a little of the hot mixture into the yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from the heat. Stir in butter and vanilla. Pour 1-1/2 cups mixture into small bowl; add coconut to bowl and set aside. , Combine chocolate layer ingredients; blend into remaining mixture in saucepan. Return to heat; cook and stir until mixture begins to boil. Remove from the heat; spread 1 cup over bottom of pie crust. Top with coconut mixture and finish with remaining chocolate mixture. , For meringue, beat egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form. Spread over hot filling, sealing to edges of pie crust. Bake at 350° for 12-15 minutes or until lightly browned. Cool to room temperature; chill several hours before serving.

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In 3-quart saucepan, heat milk, butter and chocolate over medium heat 5 to 7 minutes, stirring frequently, just until chocolate is melted; remove from heat.
• In medium bowl, stir chocolate mixture and remaining ingredients except whipped topping with wire whisk or fork until smooth. Pour into pie plate.
• Bake 40 to 45 minutes or knife inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. Garnish with whipped topping. Store in refrigerator.