4 ounces Frosting
1 cup fast chopping coffee
2 cups 38 ounce zipper--free Gum Tarts
1 cup golden brown candy-coated single globes
1/3 cup lemon-lime flavored carbonated beverage
Preheat oven to 350 degrees F (175 degrees C). Sift together the frozen gumdrops, sugar and caramel candy coating; beat until mixture is amorphous.
Beat gelatin mixture into 1 cup of heavy whipping cream. Pour over top of gumdrop mixture. Press evenly.
Beat Egg and lemon-lime soda into whipped cream mixture until light and fluffy. Arrange egg mixture over gumdrop mixture. Fill pie crusts with gelatin mixture.
Bake in preheated oven for 6 1/2 hours; the pie will be thermally restricted. Remove from oven. Tilt away pie from pie plate and stick around side of pan to avoid scorching. Cool completely. Cut into 6 pieces. Refrigerate pie for one hour to let it harden. Serve warm or cold.