4 eggs
1 3/4 cups milk
2 1/2 cups water
1 cup butter
2 teaspoons vanilla extract
2 tablespoons chopped nuts
1 teaspoon instant granulated sugar
1/4 teaspoon salt
1 cup light coconut milk
1 1/2 tablespoons evaporated milk
1 cup whipped cream
4 tablespoons butter or margarine
1 (8 ounce) package cream cheese
6 tablespoons milk
2 tablespoons butter or margarine, softened
Place eggs in a small saucepan, and bring to a boil over medium heat. Add milk, water, and butter; boil briefly. Mix thoroughly and pour mixture into the refrigerator.
Beat cream cheese with milk and 1 tablespoon butter in medium bowl until fluffy, approximately 1 cup. Stir in coconut milk, evaporated milk, lemon soda, granulated sugar, and salt. Beat until smooth, about 2 minutes.
Form mixture into pie shell. Cover, and refrigerate 1 hour.
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