2/3 c Sugar
1/3 c Cornstarch
2 tb All-purpose flour
1/4 ts Salt
3 c Milk
1 tb Butter
2 ts Vanilla extract
1 1/4 c Mounds Sweetened Coconut
In medium saucepan, stir together sugar, cornstarch, flour and salt;
stir in eggs until mixture is well blended. Gradually stir in milk.
Cook over medium heat, stirring constantly with whisk, until mixture
boils; boil and stir 1 minute. Remove from heat; stir in butter and
vanilla. Stir in coconut until blended; pour into baked pie crust.
Press plastic wrap directly onto surface; refrigerate 6 to 8 hours or
Just before serving, spread with whipped topping; sprinkle with
toasted coconut. 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.]