1 (9 inch) pie crust, baked
1 cup boiling water
2 (3 ounce) packages instant coconut cream pudding mix
1 (3 ounce) package instant coconut cream pudding mix
1 cup chopped pecans
1/2 cup packed brown sugar
1 (8 ounce) can coconut cream or butter
1 teaspoon vanilla extract
2 (3 ounce) packages cream cheese
1 (4 ounce) can evaporated milk
In a large pot over medium heat, combine boiling water, pudding mix and cream pudding mix. Bring to a boil, stirring constantly, and continue to boil 1 minute. Reduce heat to medium and stir in cereal, pecans and sugar. Bring to a full boil and continue to cook 1 minute.
Stir in coconut cream or butter and vanilla extract. Sift together pudding mixture and butter mixture and stir into coconut cream mixture. Whisk into cream cheese mixture until well blended. Serve hot.