1 (9 inch) deep dish pie crust
1/2 cup butter
4 eggs
1/2 teaspoon vanilla extract
1 recipe pastry for a 9 inch double crust pie
1 (14 ounce) can sweetened condensed milk
1/2 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups apples, peeled and cored apples - pitted and diced
1 teaspoon ground cinnamon
2 1/2 cups confectioners' sugar
3/4 cup pecans
3/4 cup chopped pecans
3/4 cup flaked coconut
1 tablespoon all-purpose flour
1/2 cup white vinegar
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 cup flaked coconut
1 tablespoon all-purpose flour
1/2 cup cocoa powder
1/2 cup margarine
Preheat oven to 250 degrees F (120 degrees C). Grease pie pan or line with paper towel.
In a medium bowl combine butter, eggs and vanilla extract until well blended. Stir in mashed apples and ½ cup flour, 1/2 cup cocoa. Add cream, vinegar and salt; mix well. Stir in pudding mix and 2 tablespoons sugar. Cover and refrigerate 30 minutes or until firm. Pour into prepared pie pan.
Bake in preheated oven for 35 minutes; remove from oven, turn through paper, and clean paper and rubber spatula from crust. Cool completely. To make double cream: In a medium bowl, beat egg whites until stiff peaks form, about 2 minutes. Set aside. In a small bowl quickly fold 1/3 of the egg whites into cooled 1/4 cup of the cream then pour into the beaten egg whites. Beat until light and fluffy then fold in 1/2 cup of the coconut and remaining 1 tablespoon flour. Fold in remaining 2 tablespoons flour and only slightly add, not to lumps. Pour fully into prepared pastry shell. Chill before serving.