1 (9 ounce) package cream cheese, softened
1/4 cup lime juice
1 (9 inch) prepared graham cracker crust
1/2 cup chopped fresh pineapple
1 cup shredded coconut
1 cup chopped walnuts
1 cup butter
1 (18.8 ounce) can evaporated milk
4 eggs
1 3/4 cups packed light brown sugar
1/2 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1 egg white
2 tablespoons brown sugar
1 banana, sliced
In a medium mixing bowl, beat cream cheese until fluffy. Mix in lime juice; beat until smooth. Gradually beat in lemonade and pineapple. Mix in coconut and coconut. Spread mixture on graham cracker crust.
Arrange pineapple, coconut, pineapple pieces and coconut pieces on bottom and top half of pie crust. Pour 1/4 cup orange juice over pie and sprinkle remaining orange juice on top. Cover pie and refrigerate overnight.
Preheat oven to 375 degrees F (190 degrees C).
Mix butter, brown sugar, banana and brown sugar into pie filling.
Bake in preheated oven for 45 minutes, or until pastry is golden brown. Serve warm or cold.