1 (9 inch) pie crust, baked
3 large eggs
1 (8 ounce) package cream cheese, softened
1 (3 ounce) container frozen whipped topping, thawed
1 (3 ounce) can coconut
1 (3 ounce) package instant coconut cream cereal
1/2 cup butter, softened
1 (3 ounce) package instant coconut cream pudding mix
1/4 cup milk
1 tablespoon vanilla extract
Place eggs in a large bowl. Beat with fingers until frothy. Fold in whipped topping, coconut and pudding mix. Fold in milk, coconut and pudding mix. Fill pie shell with pie filling mixture. Sprinkle butter over top.
In a large bowl, beat butter, eggs, coconut cream pudding, coconut cream cream and milk until smooth. Mix until well blended. Fold into pie filling. Spread coconut cream pudding over pie.
Pour pudding mixture into baked pie shell. Sprinkle remaining eggs over cake. Chill in refrigerator. Cut remaining pastry into 12 squares by cutting 2 slits in top of shell.