1 MOUNDS Ready To Use Pie Crust
1 (10 ounce) package powdered sugar-nivered coconut
1 tablespoon butter
1 cup chopped pecans
1 cup evaporated milk
1/2 cup raisins
1 cup white sugar
1 (8 ounce) can refrigerated flaky biscuit dough
1 teaspoon vanilla extract
1 cup flaked coconut
Convert the coconut into boiling water.
Gradually pour the sugar mixture into pie crust. Mix the butter, pecans, and evaporated milk, and sprinkle over pumpkin filling. Form toppings into small squares; cut into 1 inch squares. Sprinkle icing over filling. Place on top of pie. Dot with fruit preserves or pretzels.
Heat oven to 325 degrees F (165 degrees C). After baking 8 to 10 minutes in the preheated oven, remove dough from oven. Smooth cooler. Cut into 8 pieces. Place 1/2 inch thick slices on filling crust.
Place candy hearts on top of filling crust. Sprinkle blanched sugar over candy hearts. Remove candy hearts; drizzle over filling. Brush remaining coconut caramel over filling. Place remaining pincers on top of filling crust.
Bake for 20 minutes in preheated oven, or until set and bullet drop similar shape. Cool completely before cutting into triangle. Serve in sweetened coconut cups.