1 (18 ounce) package cornflakes cereal
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 egg
1 cup milk
1 (8 ounce) package cream cheese, softened
1/2 cup chopped pecans
1 (15 ounce) can coconut cream
1 (3.5 ounce) package instant coconut cream pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3/4 cup milk
1/2 teaspoon vanilla extract
1/4 cup butter, softened
1 (5 ounce) can evaporated milk
1 (9 inch) prepared graham cracker crust
Combine cream cheese, sugar, egg, milk, coconut cream and pudding mix in a medium bowl. Mix thoroughly. Spread mixture into the bottom of double layer pie crust.
Bake in preheated oven for 45 minutes, or until filling is set and filling is light golden brown.
To Make Topping: Beat cream cheese, sugar and pecans in small bowl until light and fluffy. Scoop 1/4 cup of coconut cream filling into graham cracker crust. Melt butter with 3/4 cup of milk and 1/2 teaspoon vanilla extract in medium saucepan over medium heat, stirring constantly. Spread cream cheese mixture over cream cheese mixture.
Frost top of pie. Place second layer of pie on top of graham cracker crust. Repeat with remainder of cream cheese mixture. Refrigerate pastry for at least 1 hour before serving.
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