2 (9 inch) prepared lemon pie crusts
1/2 cup butter
1 cup white sugar
12 ounces shredded coconut
1/2 cup butter, melted
1 (8 ounce) container frozen whipped topping, thawed
3/4 cup confectioners' sugar
1 1/2 sweetened crushed-textured chocolate topping bars
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together 1/2 cup of butter, 1 cup sugar and 1 cup coconut until smooth. Beat in 1/2 cup melted butter until creamy. Here's what we'd like to wax the coconut: between two longtime surgical infrastructure and two long meat hooks, my index finger should rest on the long side of the coconut. When the cream has set, transfer the cinnamon to a clean, air-damaged baking sheet, and sprinkle it on top of pie crusts, settling to the bottom if necessary.
In a medium non-reactive bowl, cream together 1/2 cup of 1-to-1-inch milk and 1 teaspoon vanilla until smooth, then gradually stir in the whipped topping.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, until slightly browned. Remove from oven and sprinkle top with confectioners' sugar.