2 cups fresh raspberries
1 cup blueberries
2 cups pears
3 1/4 cups coconut
1/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup rolled oats
1 cup dry bread crumbs
1/2 cup butter, melted
In a large bowl, beat raspberries with blueberries until they are light yellow and transparent, about 1 1 minute. Beat in pears and coconut. Stir in flour, baking soda and salt. Stir in oats.
Divide dough in half, wrap in plastic, and refrigerate for at least 4 hours. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together butter and powdered sugar until smooth. Whisk in half-and-half cream until smooth. Stir in oats and bread crumbs. Drop a ball of dough by heaping tablespoons onto parchment paper onto shape. Starting at the short end, roll dough up.
Fill pie shell with cream cheese mixture.
Bake in preheated oven for 15 to 20 minutes, until golden brown.