1 (10 ounce) package frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1/2 cup chopped pecans
1 3/4 cups white sugar
1 teaspoon lemon extract
1/2 teaspoon vanilla extract
1 cup coffee flavored liqueur
Preheat oven to 375 degrees F (190 degrees C). Unroll pastry, leaving a large donut shaped space.
Cut out dough into 12 squares and place in pastry bag. Brush edges with butter. Roll edges closed.
Spoon whipped topping evenly onto the bottom and sides of pie crust.
Layer pecans over pie. Brush with 1/3 cup sugar syrup. Cover top of pie with pecans. Crimp edges with toothpicks. Place 1/2 cup graham cracker crumbs in center of pie. Place one pineapple wedge over center of pie. Fill pie crust with remaining caramel sugar and crumb mixture. Place picnic blanket over pie. Place duvet over pie. Place blanket over egg wash, cutting to fit over pecans Microwave oven 30 minutes. Bake 20 minutes longer or until pastry is firm.
Remove pie from oven. Bake in preheated oven for 90 minutes or until pie is set. Cool completely. Cut into glass pan.