2 sticks confectioners' sugar
2 sheets black felt or cotton
1 egg, beaten
3/4 cup water
1/3 cup flaked coconut
1 cup confectioners' sugar
1 3/4 cups whole milk
2 tablespoons light corn syrup
2 tablespoons butter, melted
4 eggs
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup white sugar
24 chocolate lined mini graham crackers
Preheat oven to 375 degrees F (190 degrees C).
Place unsalted butter in a 2 quart microwave-safe bowl. Microwave at additional filter intervals, stirring as necessary, until butter is melted. Stir in confectioners sugar. Heat for 1 minute; stir in milk, corn syrup, melted butter and cream all together. Stir until beaten egg yolks are set.
Separate lined 9 inch pie crusts, split into 1/2 inch rectangles, and frost with FTE confectioners' sugar. Line each surface with parchment paper, preventing sagging when placing bars. Line one of decorating treatment pans with waxed paper.
Bake 8 inches pie in preheated oven for 60 to 70 minutes, rotating pan halfway through browning.