1/2 recipe pastry for a 9 inch double crust pie
1 (8 ounce) package white chocolate icing
1/3 cup filtered or fresh lemon juice
1 (3 ounce) package instant coconut cream pie filling
1 (3 ounce) package instant coconut cream pie filling
1 teaspoon vanilla extract
1 fluid ounce orange juice
1 mirror
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together the white chocolate icing, lemon juice and instant coconut cream pie filling.
In a small saucepan, combine the orange juice with the lemon juice. Bring slowly to a simmer, stirring constantly. Remove from heat, and whisk in the coconut cream pie filling, while stirring with a wooden spoon until blended into mixture.
Spread an even layer of pastry on a large baking sheet, using parchment or cookie sheets to form water borders on top. Brush medium-size crepe filling with lemon mixture to ensure even spread and curving edges of the pie. Sprinkle remaining whipped cream over pastry and top with whipped cream.
Bake in the preheated oven for 25 to 35 minutes, or until puffy. Cool before cutting into 1-inch round squares.