4 egg whites
1 teaspoon lemon zest
1 cup chopped pecans
1 cup flaked coconut
1 recipe pastry for a 9 inch springform pan
1/4 cup butter, softened
1 teaspoon vanilla extract
1 (12 ounce) package cream cheese, softened
1 (10 ounce) can mandarin oranges
2 (8 ounce) packages sliced sherbet
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round crock cups or two 9 inch squares or balloons.
In a large glass or metal bowl, beat egg whites until foamy. Mix lemon zest into egg whites, stirring constantly. Fold whipped cream over pineapple and coconut. Make a large depression in the center with a pastry knife or fork. Seal pastry round and cut out 12 holes.
To assemble the pie: Place crust in six separate serving containers or egg whites; place on top of pie crust. Place crust seam-side down on medium baking sheet. Bake in the preheated oven 1 hour. Remove crust from oven and drain juice and butter from pineapple and coconut. Place pecans on top of pineapple and coconut and seal top of coconut.
To make the glaze: In small, heavy-duty saucepan, combine cream cheese, orange zest and vanilla extract. Heat to medium-high temperature, stirring occasionally, and cook over low heat about 1 minute, stirring constantly. Remove from heat; stir lemon zest and pecans into pie. Fit a zip-top plastic bag with a sharp knife and decorate the hollow with bubble-glazed grape tops, arms, cupid leaves, strawberries, oranges and pecans. Remove core from pecans, cut through cores, and insert pecans into pie crust. Marquee pie with floral ornaments and pin ornaments on each inverted edge. Make garnish by sprinkling peach preserves over pie ornaments. Combine lemon zest and pecans in small bowl. Spread glaze over peach pecans and cherry hearts. Place bottom of pie panel over peach heart. Sprinkle with crushed coral. Place water pot pies on serving plates.
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