1 (8 ounce) package frozen piecrust with frosting
1/3 cup butter
1/3 cup packed light brown sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon grated lemon zest
1 (10 ounce) package cream cheese
1 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Place the pie crust in the bottom of a 9x13 inch baking dish.
In a medium saucepan, combine sugar, egg, vanilla extract, flour, lemon zest and 1 cup of the cream cheese. Mix well and bring to a boil. Boil slowly, but stirring constantly, over low heat until mixture is smooth and slightly a little thickened.
Stir half of the cream cheese into the soup mixture, stirring constantly. Return cream cheese mixture to the remaining half of the cream cheese, stirring constantly. Finally, return cream cheese mixture to the coconut cream with remaining cream cheese and cheese. Mix well, then spoon mixture into pie crust. Chill for 2 hours before serving.