1 (9 inch) unbaked pie crust
2 eggs
1 1/2 cups butter
1/2 cup packed light brown sugar
1 (7 ounce) can crushed pineapple, drained
1 (4 ounce) can coconut cream
1/2 cup heavy cream
1 (9 inch) prepared chocolate cake mix
1 (8 ounce) can frozen whipped topping, thawed
1 (8 ounce) package cream cheese, softened
1/2 teaspoon vanilla extract
salt and pepper to taste
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, beat eggs and butter together. Stir in brown sugar and pineapple, then beat in coconut cream.
Beat cream cheese, vanilla extract, salt and pepper into egg mixture alternately with the pineapple/papaya mixture. Pour mixture into pastry shell. Chill for at least 2 hours before serving.