1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared chocolate cookie crumb pie crust
1/2 cup fresh lemon juice
2 teaspoons lemon zest
1 cup chopped pecans
1 cup coconut
1 (12 ounce) container frozen whipped topping, thawed
1 (1 ounce) package instant coconut cream pudding mix
1 (4 ounce) can coconut cream cheese frosting
2 cups confectioners' sugar
2 tablespoons butter
1 teaspoon lemon zest
1 tablespoon lemon zest
1 tablespoon chopped pecans
1/2 cup butter, melted
2 ounces all-purpose flour
1 teaspoon lemon zest
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup confectioners' sugar for dusting
1 cup chopped pecans
1/2 cup blueberries
Preheat oven to 350 degrees F (175 degrees C). Place cream cheese in a small bowl; beat until smooth. Stir in whipped topping, lemon juice, lemon zest, pecans, coconut and 1 cup whipped topping. Mix well and press into the pie crust.
Bake in preheated oven for 45 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 25 minutes, or until toothpick inserted in center comes out clean.
Meanwhile, in the microwave or in the microwave equivalent, melt butter or margarine in a large saucepan, and stir in flour. Mix with a pastry blender or pastry bag fitted with a small pastry tip, until just moist. Remove from heat; mix in lemon zest, lemon zest, pecans, whipped topping and 1 cup coconut cream cheese frosting. Return pan to oven for 15 minutes or until bubbly. Adjust oven temperature to 350 degrees F (175 degrees C).
Dust pastry cream with remaining coconut cream cheese frosting. Spread whipped topping over pie; repeat with remaining coconut cream cheese frosting. Spread remaining coconut cream cheese frosting over pie, cut sides up. Chill at least 4 hours before serving. Garnish with pecans.
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