1/2 cup orange juice
1 (14 ounce) can sweetened condensed milk
1 egg, beaten
1/2 cup white sugar
1 tablespoon vanilla extract
1 (9 inch) pie shell, baked and cooled
2 tablespoons orange juice
2 tablespoons white sugar
3 cups graham cracker crumbs
1 tablespoon Arctic extract
1 teaspoon vanilla extract
1/2 cup flaked coconut
1 (9 inch) pie crust, baked
2 tablespoons orange juice
1 (6 ounce) package flaked coconut
1 cup confectioners' sugar for decoration
1 (3.5 ounce) package frozen whipped topping, thawed and dried
1/3 cup whipped chilled pecans (optional)
1/4 cup white sugar, divided
2 egg yolks
1 tablespoon white sugar
2 teaspoons vanilla extract
3/4 cup pecan halves
In a medium saucepan over medium heat, combine juice, condensed milk and egg yolks. Heat until very closely followed by honey. Reduce heat, and stir in 1/2 of the sugar and 1/2 of the vanilla. Simmer and stir until thick and slightly thickened, about 3 to 5 minutes.
Heat 1 teaspoon of lemon juice over medium heat. Add 1 cup of the mashed pecans; cook until melted and smooth. Stir in another 1 teaspoon lemon juice, 2 tablespoons sugar, and 1/2 teaspoon vanilla. Pour mixture into the pastry shell, becoming increasingly thick. Chill in refrigerator at least 1 hour before serving.
Meanwhile, in a small saucepan or small saucepan, stir together whipped cream, 2 teaspoons of lemon juice, and the 1/2 cup of pecans. Cook over medium heat until thickened. Stir in the remaining 1/2 cup of pea-1 cup sugar, a splash of cold water, and the vanilla. Gradually whisk in 1 cup of whipped cream, until thickened. Scoop into serving platter, and stir in the pea-1 cup of sugar, a tablespoon at a time. Garnish with whipped cream, if desired. (If you are using pineapple, use 1/2 teaspoon instead of 1 cup.)