1 (3 ounce) package cream cheese, softened
1 1/2 cups shredded coconut milk
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup butter
1/2 cup milk
1 teaspoon vanilla extract
1 cup chopped pecans
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup chopped pecans
Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, mix cream cheese and coconut milk. Mix thoroughly. Stir in sugar, egg, vanilla extract, butter, milk, and vanilla extract. Mix until well blended.
Pour mixture into a large, heavy saucepan and heat over medium heat, stirring constantly, for 1 hour or until mixture thickens. Remove from heat, cool, and stir in pecans.
Pour cream cheese mixture into a 9 inch pie pan. Pour coconut cream mixture over cream cheese mixture in pie, covering completely.
Bake in preheated oven for 60 minutes. Serve warm. Cool pie completely before cutting into bars. (Note: If refrigerated, store leftover pie in refrigerator.)