2 (9 inch) pie shell
2 (8 ounce) packages cream cheese, softened
3 tablespoons white sugar
1 cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup butter, softened
3 eggs
3 cups milk
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons milk
1 teaspoon coconut extract
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, whip cream cheese until fluffy. Mix sugar and milk in a small bowl; mix thoroughly. Fold in flour and spread mixture into crust.
Bake in preheated oven for 10 minutes. Pour cream cheese mixture over cream cheese layer. Bake for 5 minutes more, or until bubbly and golden brown. Cool completely before removing from oven.
Place butter in a medium saucepan over medium heat. Cook, stirring, until butter melts and mixture is smooth. Remove from heat.
Beat eggs and 1/2 cup milk into butter mixture, mixing until well blended. Mix in vanilla and almond extract. Stir into cream cheese mixture.
Pour mixture into pie shell. Cover and refrigerate overnight to chill.
While filling is chilling, place coconut cream into a small bowl. Measure 1/2 cup of coconut cream filling into shape of a seal. Place seal around coconut cream filling in crust. Chill until room temperature is 165 degrees F (80 degrees C).
Remove from refrigerator and brush cream cheese mixture with remaining milk and vanilla extract. Heat oven to 350 degrees F (175 degrees C). Brush cream cheese mixture with remaining butter, mixing until creamy. Brush cream cheese mixture with remaining milk and coconut cream filling. Place pie over oven rack in center of oven. Place second layer on top of pie. Pour remaining cream cheese mixture over pie and spread evenly. Chill until serving.
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