1 (9 inch) unbaked pie crust
1 (6 ounce) package cream cheese, softened
1/3 cup yellow mustard
2 tablespoons distilled white vinegar
2 teaspoons baking powder
1/4 teaspoon salt
1 (9 inch) unbaked pie crust
1 cup shredded coconut
1 (8 ounce) package cream cheese, softened
1/4 cup light brown sugar
1/2 teaspoon vanilla extract
3 egg whites
1 1/4 cups white sugar for garnish
3 egg yolks
1 teaspoon butter
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon cornstarch
1 cup water
1 cup freshly whipped white cream
Preheat oven to 375 degrees F (190 degrees C).
Beat cream cheese until well blended. Add 1/3 cup water, cream cheese and 1/4 cup coconut alternately. Mix well, then beat until blended. Render liquid and pour mixture into pie crust.
In a mixing bowl, combine cream cheese, light brown sugar, 1/2 teaspoon vanilla, egg yolks and 1/4 cup sugar. Mix well, then gradually drizzle over cream cheese mixture. Pour over pie. Cover or wrap pie in plastic wrap, if you choose. Twist and squeeze ends to seal.
Bake in preheated oven for 45 minutes, until top is lightly brown. Serve warm or at room temperature 15 minutes before serving.
Meanwhile, heat 1 cup light brown sugar and 1/2 teaspoon vanilla extract in small saucepan over low heat. Cook and stir until juices run clear. Remove from heat and stir in egg whites and 3 egg yolks. Place whisk in pot of boiling water, stirring occasionally.
Stir 2 tablespoons reserved chocolate butter into reserved chocolate butter just before piping. Cool slightly.
Spread cream cheese mixture on top of pie. Sprinkle fruit on top, oat slices over