2 eggs
1 tablespoon vegetable oil
2 scoops vanilla frozen yogurt, thawed
1/4 cup chopped green onions
1 small yellow onion, diced
1 (15 ounce) can diced celery
1 (3.5 ounce) package instant white pudding mix
7 (9 inch) prepared pie crusts
2 cups whole milk chocolate syrup
5 cups milk
Preheat oven to 350 degrees F (175 degrees C).
Heat oven to 350 degrees F (175 degrees C). Place eggs in a medium bowl; gently beat in oil, stirring constantly.
Dredge onion and celery in flour. Season with mustard powder and salt.
In a large bowl, mix egg yolks with vegetable oil and yogurt until smooth. Stirring constantly, pour mixture gradually into scrambled egg mixture. Stirring constantly until just blended. Fold in green onions and onion, tomatoes, celery and green onions. Spread mixture into pie crusts.
Pour 1 milk into a medium mixing bowl. Stir in chocolate syrup, then beat in milk. Pour mixture over pie crusts.
Bake in preheated oven for 70 minutes. Cool completely and frost with candy frosting.
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