1 (9 inch) prepared graham cracker crust
1 (2 ounce) package cream cheese, softened
2 (3 ounce) packages instant coconut cream pudding mix
1 cup chopped pecans
1 cup chopped dates
1 (4 ounce) can evaporated milk
1 dark rum
1 (2 liter) can pineapple juice concentrate
2 limes, pitted and juiced
1 pinch salt
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix cream cheese, pudding mix and pecans. Fill pie crust with pudding mixture.
In a large bowl, whisk together the dates, evaporated milk, pineapple juice concentrate and lime juice. Pour over cream cheese mixture in pie crust.
Bake pie in preheated oven for 50 minutes. Check to see if it is too brown, pouring remaining milk or pudding fill, if necessary. Serve hot or cold. Cool completely. Cut into squares.