1 (9 inch) pie crust, baked
2 eggs, beaten
1/2 cup white sugar
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon lemon zest
1/2 cup chopped pecans
1/2 cup margarine
1 (3 ounce) package cream cheese
1 (3 ounce) package instant vanilla pudding mix
1 (19 ounce) can coconut cream with milk
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup white sugar
1/2 cup chopped pecans
1 (9 inch) prepared graham cracker crust
In a large bowl, whisk together eggs, sugar, vanilla, salt, lemon zest, pecans, margarine, and cream cheese. Pour mixture into baked pastry shell.
Bake in preheated oven for 25 minutes, or until lightly browned. Cool before cutting into squares. Cut into 1-inch squares. Store in refrigerator.
In a medium saucepan, combine coconut cream with milk; warm to room temperature. Stir until smooth. Spread topping over cake. Chill before serving.