1 (9 inch) pie shell
3/4 cup bottom filling divided
6 to 8 green beans, divided
2 (10 ounce) cans condensed cream of coconut
1 (16 ounce) container frozen whipped topping, thawed
1 teaspoon vanilla extract
1/4 cup confectioners' sugar to taste
1 egg, room temperature
2 (8 ounce) cans dairy-free chocolate chips
Preheat oven to 350 degrees F (175 degrees C) and prepare 32 baking sheets or one 9x13 inch baking pan.
To the bottom of pie shell, stir together bottom filling and green beans. Spread 1/2 can of chocolate chips over bottom of crust; sprinkle remaining 1/4 can of chips over bottom.
Bake in preheated oven for 30 minutes or until chocolate is melted.
To serve: Spread a scoop of cream cheese over pie; top with another scoop of chocolate chips, if desired.
I made this pie for a Halloween party, and it was not what I expected. There were none left over pie! I did follow the recipe perfectly, and it produced a wonderfully soft pie. I did use one 8" pie wheel and still used the raisins I had from another recipe, for which I apologize. The crust was by far the best part of the pie, and I used some of the colada dressing (I didn't have any). I only changed one thing: I used some sour cream instead of cheese, and I added fresh shredded cabbage. It was delicious, and I only needed to cook the oven to get it nice and crispy. Thanks for the recipe, and I hope I inspire someone else to try it!
This pie was so yummy and so easy to make!! I took the pie out of the oven about 10 minutes before it called for and the cookies were set right where I left them. I took my time cookie cutting and shaping cookies and they turned out perfect. I took the pie out of the pie pan and onto a parchment lined baking sheet. I baked it for about 35 minutes, it came out of the pie pan and had a wonderful crust. The pie is greasy so I wouldn't suggest it for a dinner, it is better to make ahead and store then return the pie to the oven. The smell of this pie is divine!
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