1 (9 inch) pie crust, baked or serving
1/4 cup butter
1 1/2 cups packed light brown sugar
1 1/2 teaspoons vanilla extract
1 tablespoon light rum flavored extract
3 cups boiling water
1 cup chopped, cooked shrimp
1 cup chopped onion
1 cup chopped cilantro
2 eggs
1 1/2 cups flaked coconut (optional)
1 (3 ounce) package instant whipped topping
1 1/2 tablespoons maple syrup
1 cup chopped pecans
Heat oven to 350 degrees F (175 degrees C).
Spread 1/4 cup butter or margarine into pie shell.In a medium mixing bowl, cream together brown sugar and vanilla. Stir in rum flavored extract or light rum flavored extract. Beat mixture into cream cheese/wheat mixture until very smooth. Spoon mixture into 1-1/2 quart baking dish.
Bake in preheated oven for 30 minutes. Turn off oven, leaving mixture to cool. Let stand 10 minutes.
Remove crust from baking dish. Place shrimp in baking dish; drizzle with remaining butter mixture. Sprinkle pecans over shrimp. Place coconut near top in baking dish.
Microwave shrimp with a slotted spoon until pink; remove and discard. Garnish shrimp with remaining butter mixture.
Beat whipping cream with small spoon; spoon into custard pot. Cover, and microwave on High 3 minutes.
Beat condensed cream cheese and white with 1 1/4 cup sugar until fluffy. Stir into custard raspberry mixture. Transfer to pie shell. Sprinkle pie with maple syrup. Sprinkle pecans on top of pie.