1 (3 ounce) package cream cheese
1 cup white sugar
1/2 cup milk
1 egg
2 teaspoons vanilla extract
1 1/2 cups milk
1 1/2 cups apricot preserves
3 teaspoons vegetable oil
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the cream cheese and sugar until smooth. Stir in milk, egg and vanilla extract. Fold into the cream cheese mixture until well blended.
Spread 1/2 of the creamy mixture into the bottom of a 9 inch pie crust. Spread 2/3 of the glaze over cream cheese mixture. Press remaining cream cheese mixture over cream cheese mixture in the bottom of the pie.
Bake at 350 degrees F (175 degrees C) for 50 minutes. Cool completely, and refrigerate.
For the coconut cream filling: In a microwave-safe bowl, microwave various amounts of softened cream cheese until softened. Mix in coconut cream and pecans. Spread over cream cheese pie crust, using 1/2 cup of the glaze to level.
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