1 (16 ounce) can sliced pecans, drained
1 cup flaked coconut
1 teaspoon lemon juice
2 teaspoons orange zest
1 cup butter, softened
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 egg
1 cup milk, divided
1 (18 ounce) can sweetened whipped cream
1 tablespoon margarine, softened
2 tablespoons plain yogurt
1 tablespoon strawberry jam
1 egg
1/2 cup sliced strawberries
Place pecans in a large bowl. Rub with milk, if desired, before filling pecan halves.
In a medium saucepan, mix lemon juice, orange zest, butter and 2 tablespoons flour. Bring mixture to a boil, reduce heat and cover. Cook over medium heat, stirring occasionally, until mixture comes to a full boil, stirring constantly. Pour mixture into 3-quart glass bowl.
In a large mixing bowl, beat cream with yogurt. Blend in 1/2 cup white sugar, one at a time, mixing well after each addition. Gradually beat in whipped cream, mixing until well blended. Beat in 1/2 cup sugar mixture until well mixed. Heat 1/5 cup margarine and 1 tablespoon butter over medium heat. Place pecans on prepared cookie sheet to prevent sticking.
Bake in preheated oven until filling is approximately filling level, about 35 minutes. To serve: Spread 1/2 cup filling into each pastry-lined pan; remove paper. Cover edges of pastry. Bake 1 minute longer or until golden brown by brushing lightly with egg. Cool on baking sheet until crust is firm. Sprinkle with strawberries and top with remaining pecans. Serve hot.