2 (9 inch) pie shells
3 egg yolks
1/2 cup butter, melted
1 (32 ounce) can coconut cream
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 (12 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, slightly softened
1/2 cup milk
1/2 cup chopped pecans
1 (8 ounce) package cream cheese
1/2 cup chopped green onion
1/4 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C).
To Make Crust: Place egg yolks in a medium bowl. Beat egg yolks into butter. Beat in coconut cream. Stir in flour, baking powder, salt, cinnamon, nutmeg, cloves and coconut. Mix into butter mixture. Mix in coconut cream and cream cheese. Stir in pecans. Spread mixture into a 9 inch pie shell.
To Make Filling: Place 1 can of coconut cream in a small mixing bowl. Mix cream cheese, cream cheese, green onion, and walnuts into coconut cream mixture. Cover and refrigerate overnight.
After filling has risen, return coconut cream to pie shell.
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