Chocolate Coffee Coconut Pie

1 1/4 cups sugar

3 tablespoons cornstarch

1/2 teaspoon instant coffee crystals

1/4 teaspoon salt

2 cups 1% lowfat milk

1 cup canned light or regular coconut milk

3 ounces unsweetened chocolate -- cut up

3 slightly beaten egg yolks

1 tablespoon butter -- cut up

1 teaspoon vanilla

1/4 cup coconut

1 baked 9-inch pastry shell

In saucepan stir together sugar, cornstarch, coffee crystals, and salt. Stir i n 1% lowfat milk, coconut milk, and chocolate. Cook and stir until thickened a nd bubbly. Cook and stir 2 minutes more. (If chocolate flecks remain, whisk g ently until smooth.)

Stir about 1 cup of the chocolate mixture into beaten egg yolks. Return to sau cepan. Cook and stir just until mixture bubbles; cook and stir 2 minutes more. Remove from heat. Stir in butter and vanilla; fold in coconut. Pour hot mix ture into baked pastry shell. Cool. Cover and refrigerate at least 6 hours or until thoroughly chilled. Makes 8 servings.

MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98

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