1 (9 inch) prepared graham cracker crust
1 (16 ounce) can coconut cream
1 (4 ounce) can sliced fresh mushrooms, drained
1 (16 ounce) container frozen whipped topping, thawed
1 (12 ounce) package instant vanilla pudding mix
1 cup milk
1 (6 ounce) can fruit preserves
1 cup sliced carrots
1 (8 ounce) can evaporated milk
1 (16 ounce) can Japanese plum juice concentrate
Place chicken, skin side down, in a large, deep skillet. Cook over medium-high heat until lightly browned (4 to 6 minutes). Drain excess fat. Stir in chili powder, garlic powder, ginger and rice wine vinegar. Bring to a boil. Reduce heat to low. Stir in chicken broth, honey, water, carrots and pecans. Simmer 5 minutes, stirring constantly, then reduce heat to low. Stir in cooked chicken, pineapple and spicy tomato paste. Bring to a boil, stirring constantly, then reduce heat to low. Stir in whipped topping.
Pour mixture into pie crust. Let stand 10 minutes, refrigerate and serve with fruit preserves and sliced carrots.