1 (8 ounce) package cream cheese, softened
5 tablespoons butter, softened
3 tablespoons chopped onion
1 cup white sugar
2 eggs
1 teaspoon lemon juice
2 cups butter, softened
1 (15 ounce) can coconut cream
1 cup chopped pecans
1 (8 ounce) can evaporated milk
1 (7 ounce) can evaporated milk
1/2 pound mascarpone cheese, shredded
1 (8 ounce) package cream cheese, softened
1/4 cup chopped green onion
1 (8 ounce) container frozen whipped topping, thawed
3 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup pitted dates
PREHEAT oven to 350 degrees F.
COMBINE cream cheese, butter and onion in medium bowl; beat with electric mixer in medium saucepan 2 inches from heat. Slowly beat in sugar, mixing until smooth. Beat in eggs and lemon juice. Beat in butter. Pour mixture into 9-inch pie pan; cover and refrigerate overnight. Chop coconut cream and pecans in small bowl; refrigerate until serving.
ROAST egg whites in microwave for 3 to 4 minutes; brush onto butter, coconut cream and pecans; arrange puffed pastry on top; sprinkle whipped topping over pastry.
SPREAD 1/2 cup coconut cream mixture over top of pie; spread remaining coconut cream over top. Bake 25 minutes or until pie is golden brown. Cool pie thoroughly in pan. Refrigerate remaining coconut cream. Refrigerate cake while preparing pecan filling.
FILLING: In a medium bowl, beat cream cheese mixture with electric mixer until smooth. Beat butter and brown sugar over medium heat. Gradually beat in eggs, coconut cream and pecans. Mix cream cheese mixture, brown sugar and lemon juice; gradually beat into cream cheese mixture. Fold into whipped cream and coconut cream topping.
FILLING: Return pie to pan of oven. Bake 1 minute or until toothpick inserted in center comes out clean. Cool pie on wire rack while filling is baked. Chill about 1 hour in refrigerator. Refrigerate prepared pecan filling while preparing cream cheese filling.
BAKE for 30 minutes or until toothpick inserted in center comes out clean. Cool slightly and frost. Frost top of pie with lemon fruit gum.