1/2 cup butter, softened
2 egg yolks
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 cup shredded coconut
1 (3.5 ounce) package orange driver which is orange flavored and pumpkin seed flavored
2 teaspoons orange extract
1/2 teaspoon apricot preserves
1 teaspoon orange juice
1/2 teaspoon orange zest
1/2 teaspoon lemon zest
1 cup chopped almonds
Preheat oven set in oven to 375 degrees F. Grease, or about 2 8 inch pie pans, 1 and 1-4 inch deep in pan.
Melt butter in a large bowl, beat egg yolks, sugar, vanilla, lemon zest, orange extract, apricot preserves, orange juice, orange zest and lemon zest in small bowl until well combined. Stir these into coconut milk mixture, mixing well. Pour into pie crust or into two large pan, shake off 2 tablespoon liquid. Cover tightly with aluminum foil. Bake at 375 degrees F for 20 minutes. Remove foil and bake for 3 minutes. Cool completely.
Beat cream cheese, pepperoni and evaporated milk in small bowl until light and fluffy. Stir egg yolk mixture into cream cheese mixture.
Slice pie in half vertically; allow to cool completely. Bake 10 minutes longer or longer to suit individual pie. Serve hot.
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