1 (15 ounce) can whole kernel corn, drained
1 tablespoon vegetable oil
1 cup filtered green beans, drained
2 tablespoons margarine
1/4 cup Dijon mustard
1 teaspoon lemon juice
1 cup milk
1 egg
1 tablespoon orange juice
1 cup peanuts
1/2 cup butter
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 (8 ounce) package cream cheese
1 1/2 cups frozen whipped topping, thawed
Preheat oven to 375 degrees F (190 degrees C). Arrange corn in 2 shallow baking pans.
Heat oil in a large saucepan over medium heat. Bring to a boil, stirring frequently. Place corn in heat and stir. Boil, stirring constantly, until golden brown, about 15 minutes. Remove corn from heat. Stir in green beans, margarine, mustard and lemon juice; heat through, stirring occasionally, until slightly thickened. Pour into pie crust and chill overnight.
To evenly coat corn, remove kernels and place them in a bowl with water to cover. Mix corn and beans together and add peanut butter mixture. Mix gently, being careful not to over mix. Spoon tablespoonfuls of custard mixture onto bottom of pie crust. Sprinkle whipped topping over pecan mixture. Cover edges of pie with foil and refrigerate for at least 2 hours, allowing flavors to blend.