1 (9 inch) prepared double chocolate pie crust
1 1/2 tablespoons white sugar
1 (8 ounce) container frozen cream of coconut
1 (8 ounce) container frozen sour cream
2 (3 ounce) packages cream cheese, softened
1 (4 ounce) canorita beans
1 (16 ounce) package cream cheese, softened
1 (8 ounce) container frozen chopped pecans
1 (6 ounce) canorita sherbet
1 (3 ounce) package instant chocolate pudding mix
1 quart vegetable oil
1 1/4 cups water
1 (8 ounce) package marshmallow creme
1 (8 ounce) package whipped topping
1 (4 ounce) can sliced pecans, for garnish
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, beat sugar, coconut, sour cream and margarine until smooth. Beat in cream cheese, whipped cream and pecans; mix thoroughly.
Sprinkle mixture evenly over pie crust. Arrange coconut jelly on top and frost to cover completely.
Bake in preheated oven for 45 minutes, allowing pastry to brown. Remove from oven and sprinkle sweetened cream over pie. Serve immediately or chill in refrigerator for that magic four hours topping!
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