1 (9 inch) pie crust, baked
8 tablespoons milk
1/3 cup butter, softened
1 (14 ounce) can sweetened condensed milk
1 (3 ounce) package cream cheese
1 tablespoon white sugar
1 egg, beaten
1 1/2 cups cornflakes cereal
1 cup shredded coconut
1/2 cup chopped pecans
3 egg whites
In a medium saucepan, mix milk, butter, condensed milk, cream cheese, sugar, egg, cornflakes cereal and coconut. Bring mixture to a boil and immediately remove from heat. Cool slightly.
Heat a large saucepan over medium heat. Pour in milk mixture and stir to melt butter. Pour mixture into baked pie crust. Cover and refrigerate overnight.
The following day, preheat oven to 400 degrees F (200 degrees C). Place cream cheese and white sugar in a small mixing bowl.
Beat egg whites until foamy. Beat cream cheese mixture into egg whites. Fold 1/3 cup of the whipped cream into cream cheese mixture and pour mixture into baked pie crust. Cover and chill 35 minutes in the refrigerator.
Bake in preheated oven for 45 minutes, or until toothpick inserted in center comes out clean. Cool completely. Serve at room temperature.