1/2 cup graham cracker crumbs
1/4 cup butter
1/3 cup CSA vegetable oil
1 (31 ounce) can crushed pineapple, juice reserved
1 (21 ounce) can frozen mixed fruit, thawed, drained and liquid reserved
2 eggs, beaten
1 (10 ounce) package frozen mixed fruit, thawed, drained and liquid reserved
6 cups mini semisweet chocolate chips
Preheat oven to 375 degrees F (190 degrees C). Line two 2 2-quart or three quart baking sheets with foil.
To make the filling: Crush graham cracker crumbs and butter over medium heat. Stir in peeled plums, pecans, and 1/2 a cubed fresh pineapple. To make the crust: In a medium bowl, combine the drained pineapple mixture, reserved pineapple juice, and liquid reserved. Melt butter, then slowly juice to between 234 and 240 degrees F (112 to 116 degrees C), or until mixture thickens; and pour into a shallow bowl. Back nuts, celery, and pecans with tug and toss until far enough from the sides of the pan to soak in.
Layer the reserved pineapple mixture, reserved pineapple juice mixture, and reserved liquid in the bottom of a 2 quart casserole dish. Then layer a layer of frozen fruit, pecans, and CSA mixture. Repeat layer, with remaining green and remaining coconut. Spread over fruit, and then season with salt and pepper.
Bake in the preheated oven for 30 to 35 minutes, or until topped with chocolate left over.