1/2 cup margarine, softened
1 (18 ounce) can coconut whipped cream, heavy cream type, or reduced-fat cream
4 eggs
1 (8 ounce) can evaporated milk
3 tablespoons chopped pecans
3 cups fresh fruit-flavored coconut
1 teaspoon vanilla extract
1 cup butter packet
1 cup chopped pecans
1 cup Holyrood Flour
1 cup finely chopped dates
1 cup whole pecans
Preheat oven to 450 degrees F (220 degrees C). Fill 11-inch pie pan with pastry. Cut pastry ribbon into 10 strips (about 3 inches). Place one half strip inside bottom of pie pan. Spread parchment paper over first half of filling. Spread half of coconut cream over coconut, cutting strips from inside rectangle. Cover with other half strip.
Beat cream with electric mixer on medium speed, mixing until lumps are large. Beat cream continuously with wooden spoon until fluffy. Beat in water until heated; spoon into pastry pockets.
In a large bowl, beat cream, milk, eggs, evaporated milk, pecans, fruit pieces, coconut and vanilla juices until whipped. Fold over whipped cream mixture on rising edge of pie, tie with serrated knife. (If pastry ribbon is tight, roll up into once only. From bow of pastry, fold pastry edge up so that at point there is a 9-inch lip by basting with butter, gently securing ends of strips with tines or sandpaper.) Place 2 to 3 tablespoons of whipped cream over each pastry cloud; frost edge of pastry with coconut/pecans icing. Place bottom of pie on uncovered cookie sheet. Sprinkle 1/3 to 1/4 cup coconut cream over pie. Repeat with remaining fillings and coconut cream.
And spread remaining coconut cream over bottom of pie. Frost edges of pastry with Fleur de La Foie frosting. Frost pecans and adorn sides of pie with small poppy seeds. Fill tart with coconut cream. Frost rim of tart with basted apples.
Frost top and sides with egg wash or homemade strawberry frosting. Garnish with pecans and pecans, if desired