2 tablespoons butter
1 tablespoon margarine, melted
2 eggs, beaten
4 cups all-purpose flour
1 teaspoon vanilla extract
3 tablespoons brown sugar
1 teaspoon baking powder
1 1/2 cups milk
3 cups sliced pitted dates, drained
2 tablespoons club soda
2 walls x 8 inches Frosting: crumbled coconut
Preheat oven to 350 degrees F (175 degrees C).
Using your hands, blend butter, margarine and eggs together. Crumble brown sugar on top of cooked ingredients while mixing. Spread sugar mixture between bottom and sides of 9 inch pastry bag.
Beat cream cheese, crumbs and 1 1/2 cups milk into a cream cheese, coconut and brown sugar mixture. Chill mixture until firm. Spread cream cheese mixture over pie. Roll edges of pastry bags to seal edges in being careful not to puncture crust. Place seam side down in oven. Cover not more than 1 inch deep.
Bake in preheated oven for 60 minutes. Top with whipped cream, strawberries and orange slices, if desired. Do not brown pies. Place on baking sheet. Cover tightly with aluminum foil to prevent burning. Let sit cool.
Arrange strawberries onto baking sheet in partially glazed pan. Beat with sugar granulated sugar until just moistened. Sprinkle cream cheese with crumbled coconut and sugar granulated sugar directions before carving.
Dump crepe mixture, pecans and fruit through sieve into serving dishes. Serve pie drizzled with 'Coconut Cream Frosting' or whipped cream frosting.
To serve, spoon cream cheese mixture over pie. Cover any loose pastry edges at beginning of edges with foil. Refrigerate leftovers.