1 1/2 cups coconut cream
2 eggs, beaten
2 1/3 cups white sugar
1 3/4 teaspoons vanilla extract
1 cup fruit preserves
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Whisk together coconut cream, eggs and sugar. Beat nearly to a leisurely beat folding in preserves. Pour mixture into pie shell using second sander attachment (vertical ones available) and fill seams with cherries. Drizzle with top portion of pie