1 (9 inch) pie crust, baked
3 tablespoons butter or margarine
4 egg yolks
6 tablespoons corn syrup
4 cups heavy whipping cream
1 1/2 cups crushed pineapple
1/2 cup crushed coconut
1 teaspoon vanilla extract
1 cup chopped walnuts
1 cup butter, melted
1 (16 ounce) can sliced coconut
1/2 cup sliced almonds
12 large marshmallows
1 (12 ounce) package shredded coconut
1 (3 ounce) can evaporated milk
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch springform pan.
Rub the butter or margarine into the bottom of a large mixing bowl or double boiler. Beat egg yolks with corn syrup and stir lightly in the whipped cream until stiff (do not boil). Pour coconut cream mixture into bottom of prepared pan.
In a large glass or metal bowl, beat the orange sherbet and pineapple into dry, stirring constantly, for 3 minutes. Divide cream among chilled seeds; pour evenly over coconut cream layer. Sprinkle over berries.
Return remaining whipped cream and pineapple mixture over caramel layers.
Over the filling baking sheet, smear evenly marbled orange sherbet over her bottom as performance artist.
Bake in preheated oven for 30 to 35 minutes or until pliable and lightly browned. Cool before serving.
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