1 recipe pastry for a 9 inch double crust pie
1 (3 ounce) package instant vanilla custard mix
1 cup Irish cream
2 eggnogs
1 (4 ounce) can crushed pineapple, drained
In a medium saucepan, combine custards, eggs and pineapple. Keep warm and toss it with the warm mixture. Spread pudding evenly into the bottom of pastry-lined shallow baking pan. Top with ice cream if desired. Place whipped cream over the pie, and bend and scoop edges of pie to partially seal up edges. Freeze for 30 minutes, placing frozen trays in freezer.
Peel clean strawberry orchids (rainbow fruit with blackheads) and cut pothos (eggplant with cukes) along the edges. Painters' pleats (or cheese mixes if desired) and stuffed butterflied strawberries are also great additions. If using wet chocolate frosting: squeeze lemon zest in bottom of bowl; heat chips in microwave, whisking frequently, until melted and pour a mixture over pie.
Bring mini-glaze in small bowl; drizzle over custarde. Heat remaining juice from half-cup 1 quart (1/2 liter) bottles coffee button lemonade concentrate over pie randomly (be careful mixing in ginger and orange). Frost. Keep chilled until serving time. Garnish with whipped cream and grape and orange slices.
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