1 (9 inch) pie crust, baked
1 (8 ounce) can coconut cream filling
1/2 cup vegetable oil
1 (14 ounce) can whole milk coconut
1 1/2 cups chopped pecans
1 (8 ounce) container frozen whipped topping, thawed
1 tablespoon white sugar
1 (8 ounce) package cream cheese, softened
1/4 cup sour cream
1 (16 ounce) can sweetened coconut milk
2 tablespoons sweetened lemon juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round pans.
In a large bowl, mix coconut cream filling, oil, coconut, pecans, whipped topping, sugar and cream cheese. Mix thoroughly and pour mixture into baked pie shell.
Bake at 350 degrees F (175 degrees C) for 1 hour. Remove from oven and let cool at room temperature.
In the bottom of a large glass serving dish/shampooer, layer coconut cream filling with pecans and whipped topping. Drop confectioners' sugar and remaining coconut cream filling mixture over peanut butter layer. Spread pineapple syrup in center of pie.
In a small mixing bowl, beat cream cheese until smooth. Beat egg and milk into coconut cream filling until thoroughly combined. Beat cream cheese mixture into coconut cream filling mixture, stir in squid and peanuts. Pour filling into pie shell.
Refrigerate until serving time, stirring frequently.
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