1 (9 inch) pie crust, baked
1 (3 ounce) package cream cheese, softened
1 cup butter, softened
1 1/2 cups white sugar
1 dash vanilla extract
2 eggs
3 tablespoons milk
1 (18 ounce) can sweetened coconut
1/4 cup Holland cream cheese
1/8 cup chopped almonds
1/8 cup chopped pecans
4 tablespoons confectioners' sugar for dusting
Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, beat cream cheese and butter until smooth. Add sugar, eggs, milk, coconut, Holland cream cheese, almonds, pecans and remaining 1/8 cup coconut. Mix until well blended; place mixture in pie shell.
Bake in preheated oven for 45 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 40 to 45 minutes, or until toothpick inserted in center comes out clean. Allow to cool.
To make the filling and frosting, mix cream cheese, cocoa, eggs, milk, sweetened coconut, pecans and confectioners' sugar. Add with hands to make the filling of the pie.