2 (9 inch) unbaked pie crusts
2 1/2 cups heavy cream
1 (3.4 ounce) package instant coconut cream pudding mix
1 cup sliced pecans
1 cup sliced almonds
2 tablespoons white sugar
1 tablespoon margarine
1 teaspoon vanilla extract
1 cup chopped fresh pecans
1 cup flaked coconut
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
Place pecans in a large glass bowl and dip palms into sugar. To serve, spoon cream over pecans and brush lightly with the margarine. Place coconut cream over pecans, then pecans. Make a small slit in top of coconut cream, which will serve as a seal. Cover whipped cream with plastic wrap and refrigerate overnight.
Coconut cream can be stored in the refrigerator 8 hours or overnight.
After the whipping cream has been used, mix together pudding ingredients, pecans, almonds, sugar, and margarine. Chill pudding until ready to serve.
In a large bowl, mix whipped cream, coconut, pecans, pecans, coconut and pecans. Beat until well blended. Pour mixture over pecans in pie crust and sprinkle pecans over pudding.
Bake in preheated oven for 50 to 60 minutes, or until pastry is golden brown. Serve warm or cold.