1 (9 inch) pie crust, baked
1 (9 inch) pie crust, baked
1 (9 inch) prepared graham cracker crust
1 (15 ounce) can sweetened coconut milk
1 (3 ounce) package instant coconut cream pudding mix
1 recipe pastry for a 9 inch double crust pie
1/2 cup butter
1/2 cup brown sugar
2 tablespoons cornstarch
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon lemon juice
1 egg
1 pinch ground cinnamon
1 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pie pans.
In a large mixing bowl, beat cream cheese until fluffy. Mix in sugar and whip. Fold in coconut milk.
Stir pudding into cream cheese mixture. Fold cream cheese mixture into pie crust. Using pastry and baking knife, score cream cheese mixture into 3 or 4 rounds. Place crimp edges of 2 pie shells onto pie. Place 2 mm or so smaller flores onto bottom and 1 1 mm or so larger over top of pastry.
Bake in preheated oven for 60 minutes, or until pastry is golden brown. Cool 10 minutes. Remove from oven. With knife, cut a portion of pie into shape. Place onto serving dish. Fill with cream cheese mixture. Sprinkle with 1/2 cup butter. Pour lemon juice over cream cheese mixture and let stand overnight. Chill on the baking sheet. Place 1 teaspoon lemon zest over cream cheese mixture; seal edges of pastry.
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