1 (9 inch) pie crust, baked
1 cup evaporated milk
1/4 cup white sugar
1 teaspoon vanilla extract
1 (9 inch) pie crust, baked
1 (9 inch) prepared chocolate cookie crumb crust
1 cup flaked coconut
1 cup chopped walnuts
1 cup chopped pecans
1 cup margarine
1 cup orange juice
2 tablespoons lemon juice
1 cup instant ginger syrup
1 cup heavy cream
Preheat oven to 400 degrees F (200 degrees C). Grease and flour 2 (9 inch) pie-shaped pans.
In a large bowl, mix evaporated milk, sugar, vanilla, coconut and pecans. Stir until sugar is completely dissolved. Fold in the pecans and coconut. Pour batter into prepared pan.
Bake in preheated oven for 40 minutes, or until toothpick inserted in center comes out clean. Cool slightly before cutting into a circle.
While still warm, place remaining coconut and pecans in refrigerator. Return to oven for 10 minutes, stirring. Cool completely before cutting into squares.
Remove coconut from oven and place into a large bowl. Stir in orange juice (optional) and lemon juice, and set aside.
While coconut cream pie is baking, mix together margarine, orange juice and ginger syrup. Heat cream in microwave oven over high heat until slightly thickened. Pour whipping cream over coconut mixture. Serve with whipped cream frosting.