1 (9 inch) pie crust, baked
1 (9 inch) pastry bag
1 (21 ounce) can cherry pie filling
2 eggs, beaten
1 cube sugar
1 (8 ounce) can evaporated milk
1 cup milk
1 cup chopped pecans
1 cup butter
1 (15 ounce) can coconut cream
1 1/2 cups crushed pineapple
3 (3 ounce) packages instant vanilla pudding mix
1 (2 liter) can mandarin oranges, with juice
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package cream cheese, softened
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, stir together the pie filling, eggs, sugar, evaporated milk, milk, pecans and butter. Pour mixture into crust.
Bake in preheated oven for 50 minutes, or until pastry is golden brown.
Meanwhile, remove pecans from pineapple and juice from pineapple pulp. Beat cream cheese and pecans into creamed mixture. Sprinkle topping over pie and place in oven for 30 minutes. Rotate and serve topped pie (if desired).