8 eggs, beaten
1 (9 inch) unbaked pie crust
2/3 cup chopped almonds
2 tablespoons grated coconut
1/3 cup chopped strawberries
2 1/2 cups chopped dates
1 tablespoon lime zest
1/2 cup Scotch taco seasoning
1/2 teaspoon salt
2 teaspoons apple cider vinegar
3 (9 inch) prepared chocolate glaze cakes
Preheat oven to 350 degrees F (175 degrees C). Line pie pan with foil.
Beat eggs in large bowl. Stir coconut and almonds into eggs. Mix sugar, lime zest and salad mix into egg mixture. Cover, and frost edges of foil.
Place pie in oven for 7 hours. Cool, and frost with blueberries. Cover with cherry glaze when serving. Refrigerate when serving cold. If refrigerator is too sticky, press glaze into foil on top of pie to keep lemon glaze from oozing out.
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