1 (9 inch) prepared graham cracker crust
1 (16 ounce) package cream cheese
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, melted
1/3 cup white sugar
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 (3 ounce) package instant coconut cream pudding mix
4 ounces shredded coconut
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the cream cheese, flour, baking powder, baking soda and salt. Stir in the melted butter and sugar until well blended. Mix in the flour, baking powder and baking soda. Mix in the flour mixture, stirring until just blended. Fold in the pudding mix until well blended. Shape dough into a 1 inch balls. Place balls in the prepared pie crust.
Bake in preheated oven for 35 to 45 minutes, or until toothpick inserted in center of pie comes out clean. Transfer to a metal tray to cool before removing from pan. Serve warm or cold.