1 (9 inch) prepared graham cracker crust
1 recipe pastry for a 9 inch double crust pie
2 (3 ounce) packages instant coconut cream pudding mix
2 cups milk
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 egg
1 (3 ounce) package instant coconut cream pudding mix
1 (3 ounce) package instant coconut cream pudding mix
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix the pudding mix, milk, sugar, vanilla, egg and pudding mix. Mix together until well blended. Pour the liquid mixture into graham cracker shell.
Bake in preheated oven for 40 minutes, or until a toothpick inserted into the center of the pie comes out clean. Top each pie with one piece of the pudding fall, and place on ungreased cookie sheet.
For the cream cheese filling: In a large bowl, beat the cream cheese until fluffy. Beat in the sugar until well blended with the cream cheese mixture. Blend in the vanilla extract and egg. Spread over pie and bake overnight. For the cream cheese filling: In a large bowl, beat the cream cheese until fluffy. Beat in the pudding mix and sprinkle with coconut cream filling ingredients.