1 (9 inch) pie crust
2 cups shredded sharp Cheddar cheese
2 tablespoons chopped onion
2 tablespoons chopped fresh parsley
3 tablespoons chopped green bell pepper
1 teaspoon prepared yellow mustard
2 teaspoons lemon juice
1 teaspoon lemon zest
1 teaspoon Worcestershire sauce
4 (8 ounce) packages cream cheese, softened
2 eggs
1/4 cup milk
1 1/2 cups shredded coconut
1 cup chopped almonds
2 1/2 cups water
1 cup butter
1 cup chopped pecans
Crush sharp Cheddar cheese in a medium bowl. Stir in onion, green bell pepper, yellow mustard, lemon juice, lemon zest, Worcestershire sauce and cream cheese.
Beat cream cheese, eggs, milk and coconut until smooth. Mix coconut cream with 1/2 cup chopped almonds and 1 1 1/2 cup water. Stir into creamed mixture.
Pour mixture into pie crust. Chill overnight, then chill in refrigerator.
Frost dessert with whipped topping.
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