1 (9 inch) prepared graham cracker crust
4 ounces dark rum
4 ounces orange juice
1 (1 ounce) square unsweetened chocolate
2 eggs
1 teaspoon vanilla extract
2 cups crushed pineapple
1 cup sliced almonds
1 (17 ounce) can scalded white sugar
1 (14 ounce) can whole milk chocolate syrup
1 (3.8 ounce) can evaporated milk
1 cup butter, softened
1 cup packed light brown sugar
1 cup white sugar
1 tablespoon orange juice
1 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C).
Combine rum, orange juice, chocolate and eggs in small glass pitcher. Pour mixture over graham cracker crust. Dust with chocolate and crushed pineapple. Add nuts and strawberries, then pour over crust. Cover and refrigerate until set. Sprinkle pineapple over pie.
Bake in preheated oven for 30 minutes, or until toothpick inserted in center comes out clean. Insert fruit nibs and ice cream cubes into pie. Bake an additional minute.
For the creamed coconut cream filling: Beat cream cheese, salt and white sugar in small bowl until stiff. Beat in cream of coconut. Beat cream cheese, evaporated milk, butter, brown sugar, white sugar, orange juice and vanilla. Stir together until well blended. Pour filling into pie crust.
Bake for an additional 15 to 20 minutes in the preheated oven. Allow pie to cool completely before cutting into bars. Wrap stuffed pie in foil and refrigerate until serving.
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