1 (9 inch) pie crust
1 bowl margarine, softened
1 cup white sugar
1 1/2 teaspoons vanilla extract
1 (8 ounce) container coconut cream cakes
1 block cream cheese, softened
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup peanut butter
2 eggs
2 1/2 cups chopped pecans
Preheat oven to 400 degrees F (200 degrees C).
Beat margarine, sugar, vanilla, coconut cream cakes, cream cheese, flour, baking powder, baking soda and salt in large bowl until smooth; set aside.
In medium bowl, cream cheeses until smooth. Beat in eggs, one at a time beating well with each addition. Dip spoon into warm water to remove from greased pans. Beat in pecans.
Place filling directly on pie crust or layer onto pie pan. Place cream cheese mixture on top.
Bake in preheated oven for 1 hour, or until toothpick inserted in center of pie comes out clean. Cool completely before removing with aluminum foil.