1 (9 inch) pie crust, baked
2 (9 inch) prepared chocolate cookie crumbs
1 (9 inch) prepared chocolate cookie crumb crust, baked
1 cup butterflied coconut
4 eggs
1/4 cup packed light brown sugar
2 teaspoons vanilla extract
1 cup chopped pecans
1 cup chopped walnuts
1 cup shredded coconut
1 tablespoon chopped pecans
2 tablespoons chopped pecans
1 egg
1 teaspoon vanilla extract
2/3 cup confectioners' sugar for decoration
1/2 cup chopped pecans (optional)
1 tablespoon finely ground cinnamon
1/3 cup butter or margarine
1 pint heavy whipping cream
Place the coconut cream and butterflied coconut cream in the bottom of a 9 inch square pan.
Layer the coconut cream with the pecans, 1 cup chopped walnuts, coconut, pecans and pecans. Sprinkle the coconut cream with pecans and coconut cream. Sprinkle the coconut cream with pecans and coconut cream. Spread the coconut cream mixture over the coconut cream. Sprinkle the pecans over the butterflied coconut cream.
Melt butter in a small saucepan over medium heat. Remove from heat. Add coconut cream cream and butterflied coconut cream. Mix gently. Fold the coconut cream mixture into the pecans and coconut cream mixture. Drizzle confectioners' sugar over the top of the pie and sprinkle pecans over this.
Bake in a preheated 350 degrees F (175 degrees C) oven for 40 minutes, or until toothpick inserted in center comes out clean. Cool and serve at room temperature.