Sweet Potato - Cream Cheese Pie...

1 unbaked deep dish Pie Crust

Cream Cheese Layer:
1 8oz. pkg Cream Cheese
1/3 C. Sugar
1 Egg
1 tsp. Lemon Juice
1 tsp. grated Orange Peel

Sweet Potato Layer:
1 C. mashed cooked Sweet Potatoes
2/3 C. Half and Half
3/4 C. packed Brown Sugar
1 tsp. Lemon Juice
1/4 tsp. ground Ginger
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1/4 tsp. Salt
1 Egg

Preheat oven to 350 degrees. In small bowl combine all cream cheese layer ingredients, beat well. Spread in pie crust. In another bowl combine all sweet potato layer ingredients and mix well with a hand mixer. Spoon over cream cheese mixture in pie crust. Bake on cookie sheet approximately 60 minutes or until set. Cool 30 minutes, then refrigerate until chilled. Serve with whipped cream. Store in refrigerator.

(Found the recipe on the back of a pie crust package and as always, I altered it to my tastes...Forgot to take a picture, so I stole the photo.)

Coconut Pumpkin Cream Cheese Pie...

1 unbaked Pie Shell

Cream Cheese Layer:
1 8 oz. pkg Cream Cheese
1/3 C. Sugar
1 Egg
1 tsp. Coconut Extract
1 Tbsp. Grated Coconut

Coconut Pumpkin Layer:
1 15 oz. can Pumpkin
1 1/2 C. Coconut Milk
2 Eggs
1 tsp. Vanilla
1 tsp. Cinnamon
1/2 tsp. Ground Ginger
1/4 tsp. Ground Cloves
1/2 tsp. Salt
1 Tbsp. Grated Coconut (Sprinkle on top)

Preheat oven to 425 degrees. Mix all ingredients for the cream cheese layer and spread in an unbaked pie shell. Mix all ingredients of the coconut pumpkin layer and pour on top of the cream cheese layer, sprinkle with grated coconut. Bake for 15 minutes and then reduce heat to 350 degrees and bake an additional 50-60 minutes until knife inserted comes out clean. Top with whipped cream.

(After making a delicious sweet potato pie...I tweaked the recipe to give it an Island/Thanksgiving twist! It worked... Mahalo nui loa!)