1 (18.25 ounce) package yellow cake mix
1 (8 ounce) can refrigerated cream cheese, softened
1/2 cup shortening
2 egg whites
1 (8 ounce) package cream cheese, softened
1 cup flaked coconut
2/3 cup white sugar
1/2 teaspoon vanilla extract
1 teaspoon half-and-half cream
2 egg whites
1 cup chopped pecans
2 tablespoons lemon zest
Place yellow cake mix in refrigerator. Remove cake mix from refrigerator and refrigerate for 1 hour. Beat cream cheese until creamy. Stir in shortening, 1 cup egg whites, cream cheese with coconut, sugar and vanilla. Gradually blend in flour until smooth. Beat in pecans, 1 cup at a time, using the paddle attachment in a circular motion until mixture is the consistency of coarse crumbs. Place in refrigerator and chill for at least 2 hours or overnight.
Preheat oven to 450 degrees F (220 degrees C).
Pour filling into pie crust. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of the pie comes out clean. Cool completely and serve.