1 (9 inch) pie crust, baked
1 (9 inch) prepared chocolate cookie crumb crust
2 eggs
1/2 cup Pecan Pieces
3/4 cup frozen whipped topping, thawed
1 (16 ounce) can sweetened coconut milk
1 cup frozen whipped topping, thawed
1 (8 ounce) can frozen whipped topping, thawed
1 (8 ounce) can cherry flavored Jell-O
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup milk
2 tablespoons butter, melted
2 tablespoons all-purpose flour
1 teaspoon baking powder
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix whipped topping, coconut milk, coconut whipped topping, sweetened coconut milk, lemon juice, and vanilla extract. Mix with hands until mixture is smooth. Pour filling into baked pastry shell.
Bake in preheated oven for 30 minutes, or until toothpick inserted in center comes out clean. Allow to cool completely, then fill with remaining Pecan Pieces. Sprinkle with remaining whipped topping, coconut milk, coconut whipped topping and lemon juice.
While pie is in oven, cool whipped topping in microwave for 15 minutes. Whip cream in medium bowl until stiff peaks form. Spread over top of pie. Garnish with remaining Pecan Pieces, whipped topping, coconut whipped topping, and lemon juice. Cool completely before cutting into squares.