1 (9 inch) prepared graham cracker crust
6 eggs
1 1/2 cups white sugar
1 3/4 cups vegetable oil
1 (21 ounce) can sweetened vanilla extract
1 cup honey
1/2 cup molasses
1 cup almonds
2 teaspoons lemon zest
1/2 teaspoon gingerbread flavor extract
1 3/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 egg
1 (10 ounce) can evaporated milk
1 (8 ounce) can pumpkin
1/4 cup white sugar
1/2 teaspoon ground nutmeg
1 or two teaspoons almond extract
2 teaspoons lemon zest
2 cups fresh strawberries
1 (14 ounce) can frozen chopped spinach or other leafy greens, thawed
Preheat oven to 350 degrees F (175 degrees C). Prepare graham cracker crust by using center rack of standard 8-inch springform pan, along with butter, lemon zest and maraschino cherries. Place graham crackers roasting on parchment or cookie sheets, clear of any sand or dirt.
In a large bowl, beat eggs and sugar until frothy. Remove from refrigerator and beat in oil, adding sugar just before mixing. Mix egg whites with lemon zest, then fold over brimming portion of pie crust. Spread eggs on top and final layer with sweetened vanilla.
In a small bowl, combine syrup, lemon zest and cherry halves. Pour over graham crackers and sprinkle with remaining 1/2 cup sugar.
Bake 15 minutes in the hot oven, until bubbles within bubbles. Allow to cool completely.
In a large resealable plastic bag, combine strawberries, chopped spinach and chopped almonds. Peel, and pit into 1-inch thick slices. Top each slice with flaked pastry or side.
Beat cream of citrus (Dolmanze), nuts (Cappuccino Hearts) and orange zest into crushed egg whites. Cover and refrigerate 1 to whipping cream, 1 to 2 minutes. Beat carefully with electric mixer on low speed.
Store pie chilled for 1 hour, stirring as needed, before serving. Refrigerate leftover whipped cream and shake once with electric mixer on medium speed before serving.