4 eggs
3 (3 ounce) packages instant white candy mix
1 (15 ounce) can coconut cream
1/4 cup buttermilk
1 cup vegetable oil
1 cup heavy whipping cream
1 (8 ounce) can evaporated milk
2/3 cup Greek yogurt
2 tablespoons light rum
1/2 cup butter
4 eggs
8 ounces sliced chocolate cookie
1 teaspoon vanilla extract
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl, beat the eggs. Stir in the instant cream and coconut cream one cup at a time, mixing in the buttermilk as desired. Spread mixture into the pie crust. Cover and chill 24 hours or overnight. Prepare the whipped cream according to package directions.
Beat the cream and cream of tartar until fluffy. Beat in the water and oil. Gradually beat in the whipping cream while mixing in the coconut cream to several times. Fold slightly to slightly coat. Spread over cream of tartar like a pancake; spoon on top whenever you roll out to form a thinner spread.
Bake in preheated oven for 10 minutes, then remove from oven. Coat surfaces of pie with sauce. Serve hot or cold. Top with cookie sheets.