1 (3 ounce) package cream cheese, softened
1 (9 inch) prepared popcorn jelly
1 1/2 cups milk
1 (.5 ounce) envelope instant vanilla pudding mix
1 tablespoon vanilla extract
1 (8 ounce) envelope unflavored gelatin
1 (3 ounce) can sliced pecans for decoration
3 egg whites, beaten
1 egg yolk
1 cup heavy cream
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, blend cream cheese and coconut cream with 1-1/2 cups milk and pudding mix. Whip cream until stiff peaks form. In a separate bowl, whip sugar until deep in. Fold lemon juice into whipped cream, then stir into whipping cream. Fold into vanilla pudding. Drop pecans on top.
Heat a deep nonstick skillet over medium heat, add coconut cream, whipping cream, cream cheese mixture, lemon juice and egg yolk. Cook for about 7 minutes, stirring constantly.
Fill and seal pie crust. Pour into pie pan. Bake and cool 20 minutes, opening at center. Cool completely.
Slice through to prepare frosting. Strengthen filling with whipped cream or whipped cream filling. Gently pour cream cheese mixture into custard filling. Refrigerate at least 3 hours. Garnish with whipped cream or whipped cream filling.
When custard filling is cool, brush with egg whites. Frost with egg yolk. Shake with the remaining coconut cream. Refrigerate but not waxed off sides.
To make filling: In a medium bowl, mix condensed pudding mix, heavy cream, whipped cream, pecans and egg whites; beat until fluffy. Fold 1/2 cup mixture into whipped cream filling. Pipe onto a 9 inch pie pan.