1 (9 inch) pie crust, baked
1 (3 ounce) package instant coconut cream pudding mix
1 (8 ounce) package cream cheese, softened
1 1/2 cups coconut milk
1 egg, beaten
1 teaspoon vanilla extract
1 (16 ounce) can coconut cream, whipping cream
1 (8 ounce) package cream cheese, softened
1 1/2 cups confectioners' sugar
1 1/2 teaspoons lemon zest
1 1/2 teaspoons lemon zest
1 (8 ounce) can coconut cream cheese frosting
1 pint vanilla sugar for decoration
3 teaspoons lemon zest
3 teaspoons lemon zest
1 cup fresh lemon juice
1 cup flaked coconut
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pie pan.
In a large mixing bowl, mix pudding, cream cheese, coconut milk, egg, vanilla extract, coconut cream, coconut cream, whipped cream, coconut cream cheese, coconut cream cheese frosting, coconut cream cheese frosting, coconut cream cheese frosting, and lemon zest. Fold whipped cream and coconut cream cheese into pecans. Pour mixture into pastry-lined pie pan. Bake in preheated oven for 60 minutes.
While pie is baking, combine lemon zest and lemon zest. Remove lemon zest; discard. Melt butter in a small saucepan over low heat; stir in lemon juice. Pour into crust. Bake in preheated oven for 35 minutes, or until filling has reached desired consistency. Cool slightly before cutting into bars.