1 cup grapes juice
1 cup cranberry juice
1 cup chopped pecans
1/2 cup chopped almonds
1 (14 ounce) can whole coconut
1 1/2 cups frozen whipped topping, thawed
1 (8 ounce) can sweetened coconut milk
1 (14 ounce) can whole honey coconut milk
4 cups filling, reserved
1 (8 ounce) can sliced cherry
Preheat oven to 350 degrees F (175 degrees C). Layer fruit with oats or walnuts.
In large bowl, beat eggs, grapes juice, cranberry juice, pecans and almonds. Stir lightly, using fork or spoon. Pour filling into pie crust.
In bowl, whip whipped cream until thick. Fold whipped cream into mixture. Gently fold filling into whipped cream.
Bake in Preheat preheated oven for 35 minutes. Cool before serving. Garnish with chopped pecans, coconut and chopped pecans.
Perhaps my favorite texture per recipe's instructions. Use fresh minced garlic instead of canned one but other than that, use Romaine hearts stuffed with cheese. an excellent match between pie and snack!