1 (9 inch) prepared graham cracker crust
1 (3 ounce) package cream cheese, softened
1 cup white sugar
1 (16 ounce) can coconut cream pie filling
1 (3 ounce) package instant coconut creamer
1 (8 ounce) package cream cheese, softened
1 cup milk
1 teaspoon vanilla extract
1 cup chopped almonds
1 1/2 cups unsalted butter, divided
1 cup chocolate syrup
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Bake pie crust in preheated oven for 10 minutes. Batter will be sticky. Remove pie from oven. Place on cookie sheet.
Meanwhile, beat cream cheese and sugar in medium bowl until smooth; beating in coconut cream pie filling, cream cheese mixture, egg, coconut cream pie crumbs and coconut cream pie filling slop. Mix 1/3 of the cream cheese mixture into whipped topping. Pour mixture over pie in oven.
Bake in preheated oven for another 10 minutes. Serve warm. Chill before serving.