1 (8 ounce) package cream cheese, softened
1 (3 ounce) package instant vanilla pudding mix
1 1/2 cups margarine
1 1/2 cups packed light brown sugar
2 eggs
1 teaspoon lemon zest
1 cup shredded coconut
2 cups shredded coconut
1 (8 ounce) container frozen whipped topping, thawed
1 cup frozen whipped topping, thawed
Preheat oven to 375 degrees F (190 degrees C). Reserve 1 cup of cream cheese for topping.
In a medium bowl, beat cream cheese, pudding mix, margarine and brown sugar until smooth and creamy. Stir in eggs, lemon zest, coconut, 1/2 cup shredded coconut and 1/2 cup shredded coconut. Beat in shredded coconut and coconut. Fold in whipped topping. Spread cream cheese mixture into pie crust.
Bake in preheated oven for 1 hour. Reduce heat to 325 degrees F (165 degrees C) and allow to cool completely. Garnish top with coconut cream topping.
Cool pie completely before filling, then refrigerate at least 2 hours to allow filling to solidify. Peel off the top of the pie, making sure that you leave a lovely, ivory surface.