2 (8 ounce) packages cream cheese, softened
2 (3 ounce) packages instant coconut cream pie filling
2 eggs, beaten
4 eggs, beaten
1 cup chopped bacon
2 teaspoons lemon juice
1/2 cup sliced almonds
2 cups sliced almonds
1 cup chopped pecans
Beat cream cheese and cream pie filling into a medium bowl. Mix eggs into the mix. Pour into the pie crust. Cover with aluminum foil and refrigerate for at least 7 hours before serving.
Preheat oven to 375 degrees F (190 degrees C).
Bake at 375 degrees F (190 degrees C) for 10 minutes or until custard is bubbly. Remove foil and bake for 15 minutes. Cool and serve warm. Garnish with pecans before serving.