2 1/4 cups white sugar
2 teaspoons lemon zest
1 tablespoon orange juice
1 2/3 cups boiling water
1 teaspoon lemon zest
1 tablespoon orange juice
1 1/2 teaspoons instant lemon zest
1 teaspoon vanilla extract
1 orange, halved and cut into rounds
1 quart heavy cream or milk
1/4 cup chopped pecans
In a large saucepan, combine sugar, lemon zest, orange juice, boiling water, lemon zest, orange juice, lemon zest, orange juice, lemon zest, orange juice, lemon zest, orange juice, lemon zest and lemon zest. Bring to a boil over medium-high heat, stirring constantly. Boil, stirring constantly, for 7 minutes.
Reduce heat to medium-low and add lemon zest. Cover, and cook, stirring occasionally, for 3 minutes. Remove from heat, and stir in vanilla extract. Pour mixture into pie crust. Cool completely, remove foil, and refrigerate until firm. Cool to room temperature.
Pour cream mixture into pie crust. Fold in pecans. Refrigerate until firm.
Blend cream and pecans. Pour cream into pie crust, stirring to coat. Chill until serving.