1 (9 inch) prepared graham cracker crust
2 eggs
1/2 cup milk
1 tablespoon butter
1 teaspoon vanilla extract
1 cup packed light brown sugar
2 (8 ounce) packages cream cheese, softened, softened
1/4 cup white sugar
1 quart corn syrup
1 pint heavy whipping cream
2 tablespoons cream of coconut
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Combine the eggs, milk, butter, vanilla, brown sugar, cream cheese, sugar, corn syrup, whipping cream and cream of coconut in a large bowl. Mix just until blended.
Fulfil the remaining Oat Flour mixture by covering pie crust with a piece of waxed paper. Drizzle over cream cheese mixture.
Cover pie crust with a slice of lemon peel and prick tip of lemon peel with a fork. Make sure the lemon peel is sticky. Prepare lemons by taking an ice cube, rolling in lemon peel, and pressing into the bottom of the crust. Bake in preheated oven for 30 minutes. Remove the lid and see if it looks under-baked. Cool completely.