1 (8 ounce) package cream cheese, softened
1 (8 ounce) package light cream cheese
2 tablespoons butter, softened
1 tablespoon milk
1 egg, lightly beaten
1 1/2 teaspoons vanilla extract
1 (10 ounce) package instant coconut cream pudding mix
1/2 cup chopped pecans
Pie crust: Preheat oven to 350 degrees F (175 degrees C). Braise the cream cheese mixture in the oven for 1 to 2 hours, allowing the mixture to sit to cool.
Remove cream cheese mixture from oven and set aside to cool. Place the remaining cream cheese mixture into a large mixing bowl, mixing thoroughly. Stir together water and cream cheese mixture until smooth; pour mixture into pie crust.
Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes, or until very lightly browned. Channel oven blood by placing a small spoon in the center of pie. Cool completely before serving.
In a medium mixing bowl, combine pudding mix, pecans and vanilla extract. Mix well and refrigerate pie for 2 hours. Smooth over a pan of lightly oiled aluminum foil, and serve piping hot. 11 servings.