1 (18.5 ounce) package lemon flavored Jell-O
1 (3 ounce) package instant coconut cream pudding mix
1 (7 ounce) package instant coconut cream pie filling
4 eggs
1 teaspoon vanilla extract
1/2 cup white sugar
1 1/2 cups whole milk
1 cup butter, melted
1/2 teaspoon lemon zest
1 teaspoon lemon zest
1/2 cup white sugar
1 (14 ounce) can crushed pineapple with juice
1 (6 ounce) can coconut milk
1 (6 ounce) can evaporated milk
1 egg, beaten
In a small bowl, mix gelatin and pudding mix. Stir over low heat until mixture begins to thicken. Don't put in boiling 7 or 8 minutes.
In a medium bowl, beat eggs until well blended. Stir in 1/2 cup sugar and 1/2 cup coconut milk. Beat in 1 1/2 cup sugar, 1 cup coconut milk, salt, lemon zest, lemon zest and pineapple. Stir in whipped cream. Gradually beat in gelatin mixture. Pour into pie crust. Chill in refrigerator for at least 2 hours before serving.
Heat oven to 350 degrees F (175 degrees C). Grease 12 (9 inch) round pie crusts.
Place coconut cream pie filling, whipped cream, egg and lemon zest in large bowl. Beat vigorously until smooth.
Spread pie in prepared pan. Bake in preheated oven for 35 minutes, or until filling is set and lightly browned. Cool and serve chilled.