1 (10 ounce) can coconut cream pie filling
1 (14 ounce) can fruit cocktail
1 (3 ounce) package instant coconut cream pudding mix
1 (8 ounce) can evaporated milk
1 (8 ounce) package cream cheese
2 eggs
1/2 cup butter, chilled and diced
1 cup milk
2 tablespoons Dijon mustard
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon lemon juice
1 teaspoon lemon zest
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, combine coconut cream pie filling, fruit cocktail and pudding mix. Mix until well blended. Place ΒΌ cup coconut cream filling mixture in bottom of 9 inch springform pan. Pour mixture over filling in prepared pan. Pour evaporated milk over pudding mixture in pan. Cover with remaining coconut cream filling mixture.
Bake at 425 degrees F (220 degrees C) for 45 minutes, or until filling is set.
In a medium saucepan over medium heat, heat butter and cream cheese over medium heat. Mix in eggs, lemon juice and lemon zest. Cook, stirring constantly, until mixture is thickened and butter mixture is light brown. Remove from heat and stir in whipped cream. Pour mixture into pie crust.
Bake in preheated oven for 45 minutes, or until filling is set. Serve immediately.