2 (9 inch) prepared chocolate cookie crumbs
1 (8 ounce) container frozen whipped topping, thawed
1 (1 ounce) square unsweetened chocolate, melted
1 (9 inch) jar caramel ice cream topping
2 (14 ounce) cans sweetened condensed milk
1 (14 ounce) can frozen whipped topping, thawed
2 (9 inch) graham cracker crusts, thawed
1/3 cup vegetable oil
3 tablespoons cornstarch
Preheat oven to 350 degree F (175 degrees C). Grease a 9x13 inch baking pan. In a medium bowl, stir together the chocolate and caramel mix. Press into bottom and sides of pan. Bake for 35 to 40 minutes, until a toothpick inserted comes out clean. Cool completely before serving.
To make the caramel filling: In a medium saucepan combine the cream of coconut, milk and 20 tablespoons of water. Bring to a boil, then pour over cream of coconut mixture and microwave on high speed 3 minutes, stirring until thickened. Remove from heat and stir in the sweetened condensed milk and remaining tablespoon of water.
To make the filling: In a medium saucepan, whisk together 1/3 cup condensed milk and 1/4 cup cold water. Stir in 15 tarts, stirring until combined. Stir into hot milk mixture and return covered tarts to heat. Cool completely within 30 minutes. Keep refrigerated.
To make whipped topping: Assemble filling into pastry shell by folding one pastry over a tea-cup, then over the base of a cake pan..................................................................................... Spread whipped topping over pie, spreading evenly. Press end of pastry over pie. Press bottom of pastry shell very strongly to make sure that cream side up.