1 recipe pastry for a 9 inch double crust pie
1/2 teaspoon cream of tartar
1/2 teaspoon baking powder
1 tablespoon butter
1 egg, slightly beaten
1 cup chopped pecans
1 cup white sugar
1 tablespoon vanilla extract
2 tablespoons orange juice
1/4 cup vegetable oil
1/2 cup full fat milk
1 (8 ounce) package cream cheese, softened
1 (16 ounce) can coconut cream or cream cheese flavored cream
1/2 cup chopped pecans
1/2 cup raisins
Preheat oven to 350 degrees F (175 degrees C). Generously grease 12 (8 inch) round pie pans.
Beat cream of tartar, baking powder, butter, egg, pecans and sugar in medium bowl until well blended. Beat egg mixture into coconut cream mixture. Spread evenly into prepared pie pans.
Bake in preheated oven for 45 minutes, or until golden. Cool in pan on wire rack for 10 minutes. Cool completely on wire rack. Cool completely on waxed paper. Whip cream until light and fluffy. Fold whipped cream into coconut cream filling.
In a saucepan, combine coconut cream filling, pecans, sugar, orange juice, oil and milk. Pour mixture over pastry layer in prepared pie pans. Cover tightly with waxed paper. Place edges of waxed paper on top and side edges together. Roll edges together, making sure they are together in the middle. Cut rings in parchment paper.
Frost two thirds of pastry over filling. Cut rounded edge of pastry into six sections. Cut rings into six equal pieces, approximately the size of the pan. Place cream cheese in the center of each ring. Fill pastry with peppermint icing. Place remaining piece of pastry around a plain section.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Cool in pan on wire rack for 25 minutes. Spray with cooking spray.