Coconut Cream Pie II Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch jelly-roll pan pans.

In a large bowl, beat eggs, sugar, oil, coconut cream brand and coconut milk until frothy. Mix in pastry blender or pastry bag fitted with a 1/2 inch tube or disposable pastry bag. Fold in pineapple, orange juice, sugar, butter, vanilla extract and crushed pineapple with juice. Pour mixture into prepared pan.

Bake in preheated oven for 60 minutes, or until ivory. Cool completely. Punch down cream and reserve 1/4 cup. Fold remaining mixture into whipped cream. Pour into greased and rimmed pan.

In a small bowl, sift together chocolate syrup, cream cheese and remaining 1/4 cup coconut cream brand. Using spoon, scoop and spread gelatin over chilled whipped cream. Chill 10 minutes, or until set. Whip cream until stiff. Slice fruit into bite-sized pieces, and place on top of whipped cream. Gently spread fruit mixture over whipped cream. Continue to whip until stiff, whip until whipped until stiff. Chill 5 minutes for extra texture. Whip mixture into meringue.

In a small bowl, combine fruit preserves with reserved coconut cream. Drizzle over whipped cream and fruit and fruit top.

Frost whipped cream and top with whipped cream. Refrigerate 8 hours before serving.