2 cups frozen pie crusts
1 cup shredded coconut
1 cup white sugar
1/3 cup all-purpose flour
1/3 cup white sugar
1 teaspoon baking powder
1 (8 ounce) can cream-style margarine, divided
1/4 cup milk
3/4 cup honey
6 tablespoons white sugar
1 tablespoon golden raisins
1 cup chopped pecans
1/2 cup Belgian endive leaves
1/8 cup butter
1/2 teaspoon flaked coconut, applicable
1 cup sugar
1/2 cup cream cheese, whipped
1/2 cup butter
1/2 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl, stir together 1 cup whipping cream and 1 cup sugar. Beat with electric mixer on high speed 30 seconds. Beat in flour and baking powder 2 minutes. Pour mixture into pastry shell.
Bake pie in a preheated oven for 18 to 25 minutes, or until a toothpick inserted into center forms a soft ball and springs back when lightly touched. Let rest in oven 1 minute. In a small bowl, whisk together 2 tablespoons milk and honey. Pour over cooled pie, and carefully remove from oven.
In a small bowl, mix 1/2 cup whipped cream with remaining 1/2 cup sugar, 1/2 cup milk, egg whites, raisins or pecans, and 1 egg. Beat until fluffy. Pour over pie as soon as pie is done. Chill for 2 to 3 hours in refrigerator before serving.