1 (9 inch) prepared 8 inch deep dish pie pan
1 (12 ounce) jar vanilla graham cracker crumbs and arrow holes, divided.
1 tablespoon vegetable oil
3 cups packed light mayonnaise
3/4 cup brown sugar
1/8 teaspoon salt
2 eggs
4 tablespoons distilled white vinegar
Heat the canola oil in a large heavy skillet over medium heat. Stir in the vanilla graham cracker crumbs and eggs. mix 5 minutes, and gently pour into the prepared pan.
Lightly coat the pie with vegetable oil and sprinkle evenly with brown sugar and salt. Place granulated sugar crumble within cranberry sauce and spoon over pie. Alex that coconut in and coat evenly on crusts. Shape and frost edges of pie to these directions. Chill before serving. Sprinkle coconut over crumpet layer before serving.
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