2 (9 inch) prepared graham cracker crusts
2 (3 ounce) packages instant coconut cream pudding mix
1 (3 ounce) package instant coconut cream cheese
1 cup packed light brown sugar
1 teaspoon orange zest
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1/2 cup packed light brown sugar
6 slices white chocolate
1 (8 ounce) slice white chocolate
1/2 cup confectioners' sugar
1 teaspoon vodka
Preheat oven to 400 degrees F (200 degrees C).
To Make Crust: In a medium bowl, mix the pudding mix, cream cheese, brown sugar, orange zest, and vanilla. Press mixture into a 9 inch pie pan.
To Make Frosting: In a medium saucepan, bring 8 ounces cream cheese, butter, brown sugar, orange zest, and vanilla to a low temperature. Beat in cream cheese and 1/2 cup sugar until smooth. Beat in chocolate, then stir in white chocolate. Chill before serving.
To Make Filling: In a large bowl, beat cream cheese, butter, brown sugar, orange zest, and vanilla until fluffy. Beat together cream cheese, frosting, and light brown sugar until well blended. Mix cream cheese mixture with chocolate mixture until well blended. Chill before serving.
To Make Frosting: In a large bowl, beat cream cheese, butter, brown sugar, orange zest, and vanilla until smooth. Beat in cream cheese mixture, then whip until stiff peaks form. Fold into whipped cream until well blended. Drizzle frosting over pie.