1 (8 ounce) package cream cheese
1/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup milk
1 cup coconut cream
1/2 teaspoon almond extract
1/4 teaspoon lemon zest
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup chopped pecans
2 bananas, sliced
2 tablespoons butter
2 tablespoons chopped pecans
Preheat oven to 450 degrees F (220 degrees C). Grease and flour a 9-inch pie pan.
In a large bowl, cream together cream cheese and 1/4 cup sugar until smooth. Beat in the eggs, one at a time, then beat in the vanilla and milk. Stir in coconut cream, almond extract, lemon zest and salt. Mix in flour, baking powder, baking soda and pecans. Fill pie crust with coconut cream mixture.
Bake in the preheated oven for 35 minutes, until a toothpick inserted into the center of the pie comes out clean. Cool completely before serving.