2 cups margarine
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 (15 ounce) can cream-style corn
1/2 cup chopped pecans
1 (3 ounce) package instant vanilla pudding mix
1 (8 ounce) can caramel-colored peas
1 cup canned pumpkin puree
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1/4 cup butter, softened
1/3 cup brown sugar
1 (8 ounce) can evaporated milk
1/3 cup boiling water
1 tablespoon vanilla extract
1 cup chopped pecans
1 cup shredded coconut
1 tablespoon brown sugar
1/2 teaspoon salt
1 (8 ounce) package cream cheese, softened
1 cup shredded coconut
1 (8 ounce) can cream cheese, softened
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream, or beat, margarine with brown sugar until well blended. Beat in egg, one at a time, then stir in vanilla extract. Combine cream cheese, 1 cup sugar and butter; beat into egg mixture. Fold in pecans.
Stir cream mixture into pie crust. Top with cream cheese mixture and coconut.
Vanilla extract: Place the whipped cream in a small bowl. Stir vigorously in vanilla. Spread mixture over crust.