1 (9 inch) pie crust, baked
1/2 cup butter, softened
1 1/2 teaspoons vanilla extract
1 1/2 cups water
1 cup all-purpose flour
1/2 teaspoon baking powder
1 cup chopped pecans
1/2 cup chopped almonds
1 1/4 cups brown sugar
1/4 cup orange juice
1 (9 inch) pie shell, baked
2 egg whites
1/2 teaspoon lemon zest
1 (4 ounce) can coconut cream
1/2 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C). Separate pecans into 1/2 inch slices; cut each slice into 1/2 inch rounds.
In a large bowl, cream together the butter and vanilla until smooth. Beat in the water, flour, baking powder and pecans. Mix together the brown sugar, orange juice and coconut cream. Beat in the egg whites.
Spread 8 pecans thinly over the bottom of pie shell. Spoon coconut cream mixture over pecans. Top with coconut cream mixture. Arrange almonds on top of pecan layer. Tint slightly with lemon zest.
Bake in preheated oven for 35 to 45 minutes, until toothpick inserted in center of pie comes out clean. Serve warm or at room temperature.