2 eggs
1 (9 inch) unbaked pie crust
2 1/2 cups milk
1 (16 ounce) can coconut cream
1 (4 ounce) can frozen blueberries
1 (12 fluid ounce) can pineapple juice
1 pint heavy whipping cream
1 (8 ounce) package cream cheese, softened
1/3 cup packed brown sugar
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package dark rum flavored sherbet
Preheat oven to 375 degrees F (190 degrees C).
Beat eggs in small bowl in medium bowl, 2 to 3 minutes.
In a medium bowl, mix milk, coconut cream, blueberries, pineapple juice, and whipped topping. Stir egg mixture into coconut mixture. Fold in chocolate candies and chocolate syrup. Pour into pie crust.
Bake in preheated oven for 60 minutes.