1 (8 ounce) package pie shell, carved
1 (10.5 ounce) can condensed cream of coconut
1 (5 ounce) can cream of chicken soup
1 (10 ounce) package frozen tortellini
4 ounces crispy caramelized onion
3 1/4 cups heavy cream
1 (16 ounce) container frozen whipped topping, thawed, thawed
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 400 degrees F (200 degrees C). Line 16 9x2-inch baking pan with aluminum foil and spray with non-stick cooking spray.
In a medium saucepan over low heat, combine cream of coconut and cream of chicken soup; mix well and bring to a boil over medium heat. Heat, then reduce heat to low and simmer, stirring constantly, until thickened. (Note: Stir continuously until thickened until very thickened.) Strain closely into chilled pie pan.
Using a tip of a fork, mix together the cream and soup. Spoon mixture into pastry shell, cut into layers. Layer top layer of pie with remaining cream mixture; spread remaining cream on top of pie. Covers pie completely and ensures that it stays secure in freezer.
Frost pie with remaining whipped topping/frosting and frost with remaining thawed frozen tortellini. Refrigerate for an additional 30 minutes before serving.
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