1 (9 inch) prepared graham cracker crust
3 tablespoons all-purpose flour
3 tablespoons milk
3 tablespoons lemon juice
3 tablespoons white sugar
2 eggs
2 (10 ounce) cans coconut cream
1/2 teaspoon vanilla extract
1 teaspoon salt
1 (12 ounce) can frozen orange juice concentrate, thawed
4 cups milk
1 cup semisweet chocolate chips
1 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C).
Melt 3 tablespoons flour in small saucepan. To medium heat, combine milk, lemon juice, sugar, eggs and coconut cream. Stir well and bring to a simmer, stirring constantly. A thin layer of sauce should cover bottom of crust. Pour orange juice over mixture and spread thickly on top. Place marshmallow creme in bottom of crust. Place orange creme on top.
Spread marshmallow cream on top of pie filling and dollop pecans on top.
Bake in preheated oven for 20 minutes, or until a toothpick inserted into center of pie comes out clean. Cool completely before cutting into bars.
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