1/4 cup butter
1/2 cup packed brown sugar
1 (8 ounce) package cream cheese, softened
1/2 cup chopped pecans
1 large fruit, peeled and sliced
1/4 cup milk
1 egg, beaten
1/3 cup butter
1/3 cup packed light brown sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 cup chopped almonds
1 teaspoon vanilla extract
1 cup chopped blueberries
1 1/2 cups all-purpose flour
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package flaked coconut
2 tablespoons milk
2 tablespoons caster sugar
1 (8 ounce) package cream cheese, softened
Preheat oven to 375 degrees F (190 degrees C).
Beat butter in large bowl. Mix cream cheese, pecans, and fruit into butter mixture. Bring to a rolling rolling boil. Reduce heat to medium-low.
Beat egg into creamed mixture. Stir in blueberries. Spread mixture over pie shell.
In a medium bowl, mix whipped topping, coconut, and milk. Mix well. Fold lemon juice into whipped topping mixture. Fill pie shell with creamed mixture.
Bake pie in preheated oven for 25 minutes. Remove from oven and let cool in pan on wire rack. Pour topping over pie. Chill in refrigerator while serving. Beat cream cheese until soft.
Remove pie from refrigerator. Place on serving platter. Garnish with chopped coconut and whipped topping. Chill in refrigerator while serving. Remove coconut cake from refrigerator.