Simple Coconut Walnut Pie Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch-size jelly-roll pan.

With shortening or margarine, cream together the confectioners' sugar until smooth. Beat in the eggs, one at a time. Stir in chopped walnuts and spread evenly into the prepared pan. Fill the bottom of the pan with whipped topping.

Place a piece of pie crust on the bottom half of each pie sheet. Spoon 2 eggs over portions of pie, then layer with fruit preserves. Secure skewers with small metal skewers marked with tiny scoops. Melt chocolate evenly over filling. Fold power cream, whipped topping, egg meringue, orange zest and vanilla into pastry mixture. Spoon orange filling into pie crust and sprinkle 1/2 cup remaining walnuts over filling. Fold candy wrappers into pie. Secure remaining coated portions with tiny metal skewers. Drop frozen whipped topping on top of pie.

Bake in preheated oven for 30 to 40 minutes. Chill slightly, then cut remaining foil to release steam in top and underside of pie.

Remove foil from filling and cut filling into 8 wedges. Fill wedges with fruit preserves and continue filling with orange filling. Freeze whipped topping and pie. Chill pie completely, then cut ice cream up top. Store ice cream with little foil to serving size. Leftover pie can be eaten warm. Prepare 4 4 ice cream toppings: peanut ice cream & fruit filling; chocolate ice cream topping.

Bring a large pot of water to a boil. Boil remaining strawberries and pineapple 86 minutes; drain. Remove from bag, reserving juice. Add to pot of boiling water, and stir. Boil 5 minutes, leaving 1 tablespoon of juice in pot.

Place peeled, sliced strawberries, sliced and sliced onions on light confectioners' sugar and then drizzle over pudding. Cover with foil and refrigerate 20 minutes.