1 (9 inch) prepared graham cracker crust
1 (1.5 fluid ounce) jigger cinnamon-flavored carbonated beverage
3 tablespoons butter, melted
2 cups chopped pecans
1 cup brown sugar
1/2 cup lemon juice
1 (8 ounce) can evaporated milk
1 cup pecan halves, drained
1 cup chopped pecans
1 (16 ounce) package cream cheese
1 (3 ounce) package cream cheese, diced
1 teaspoon vanilla extract
1 cup flaked coconut
2 eggs
1 teaspoon vanilla extract
1/2 cup lemon juice
1/2 cup lemon juice
1/2 cup butter
2 tablespoons sugar
1 pound Pecan Nuts
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix the cinnamon, lemon juice, lemon peel, pecans, brown sugar, lemon juice, lemon peel, pecans, brown sugar, lemon juice, lemon peel, pecans, brown sugar, lemon juice and lemon peel. Stir thoroughly.
Stir the pecans and dry mushroom mix into the cinnamon mixture. Spread mixture onto the bottom of the graham cracker crust.
Bake in preheated oven for 30 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 20 minutes. Cool completely. Chill pie completely before cutting into squares. Roll out pie slices and cut into thirds.