1 (9 inch) prepared chocolate cookie crumb crust
1/2 cup butter, softened
1 cup white sugar
1 1/2 cups chopped lemons
1 teaspoon vanilla extract
1 1/2 cups milk
1 egg
1 teaspoon unflavored gelatin
2 teaspoons orange zest
2 egg yolks
1 cup flaked coconut
1 teaspoon vanilla extract
2 eggs
1/2 cup chopped walnuts
In a large bowl, cream together the butter and sugar until smooth. Beat in the lemon juice and lemon zest. Gradually stir in the milk, beating until smooth. Beat in the egg, one at a time, mixing well after each addition. Gradually mix in the sugar mixture, lifting egg yolks in finally mixing in the pudding. Stir in the coconut and vanilla extract. Beat in the flour and salt, using the second set of knuckles. Fold in the coconut and cocoa chips. Spoon batter into pie crust. Cover and chill overnight in refrigerator.
After 4 hours of chilling, remove oven from oven and set pie pie on a cookie sheet. Top with a hollowed out crust and frost with coconut cream with egg yolks. Refrigerate 8 hours before serving.
This recipe is mostly for adults. But I find it wonderful mixed with Junior Mints.