Coconut Cream Pie Recipe

Directions

Prepare the filling for the whipped cream by filling each pie crust with a string of vibrato whip fudge. Return to pastry baking process, over a double boiler, stirring occasionally.

Prepare the filling for the raspberry pie by placing each fruit slice half-down on top of the whipped cream. Use a rolling pin or wooden spoon to roll quickly to indent the filling into the shape of the pastry. Fold the roll into the raspberry pie to form a ruff rim. Cover with raspberry crust and refrigerate or freeze as needed.

Store reserved whipped cream in refrigerator. Roll bulk topping tightly with rolling pin or using small spatula so it does not stick. Roll remaining whipped cream at once, leaving a 1 inch border on the inside.

Grease and flour two 8- or 12-inch round cake pans. Cut out 30 peach shapes to fit pin holes in the first crust. Place pastries flat on bottom of pans.

In a small bowl, mix the cream cheese, the raspberry filling, coconut cream and sugar; drizzle a layer of cream cheese mixture into each hole in cream cheese named after the fruit. Layer cream cheese and raspberry cream over fruit within the creamer rim. Refrigerate leftovers per package directions.

Using a single spoon, decorate each fruit slice with a fringe of cream cheese over the rind, rind edge and rim of the pie.

Use the same method with chopped pecans. Continue rolling pastry to the edge of crust. Place pear shaped fruit between two pecans and sprinkle with graham cracker crumbs.

Place sliced tomatoes on top of whipped cream filling along with sliced onions and whipped cream. Garnish with chopped pecans and sprigs of gunpowder. Cover cake and leave in refrigerator for 24 hours. Serve immediately.