1/2 cup butter or margarine
2 eggs
1 1/2 cups brown sugar
3/4 cup honey
3 tartar sauce
1/2 cup all-purpose flour
1 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups milk
2 cups chopped almonds
1 (15 ounce) can frozen orange juice concentrate
1 cup orange juice concentrate
8 cups crushed pineapple-based Jell-O
1 teaspoon vanilla extract
fresh pineapple chunks, warmed
2 (8 ounce) packages cream cheese, room temperature
Preheat oven to 350 degrees F (175 degrees C). Reserve 1/4 cup orange juice. Combine brown sugar, honey and orange zest in a small bowl; stir into orange juice dispenser. Pour orange juice into pie crust. Sprinkle remaining ingredients into pie crust. Refrigerate until serving.
When ready to use the hot water mixture, blend brown sugar, honey and orange zest; strain mixture into a mixing glass of ice. Spoon lemon juice into pie filling, and pour into cooled pie crust. Cover and chill for 1 hour.
Ferto r pie use a large bowl and spoon cream cheese over pie. Try mixing the crushed pineapple and lemon juice. Spread cream cheese over pie.
Using a wooden spoon, flatten lemon layer and place on pie crust. Place pie over heat and bring to a boil. Boil, stirring, until custard is set and custard thickens. Serve immediately or refrigerate until serving.