1 (9 inch) prepared graham cracker crust
4 slices orange, seeded
2 orange slices
1 cup water
12 cups quick cooking oats, divided
1 cup finely chopped walnuts
1 (16 ounce) can whipped cream
1 1/2 cups butter or margarine, melted
3 eggs
1 teaspoon vanilla extract
1/4 teaspoon lemon zest (optional)
3 tablespoons chopped walnuts
chocolate chips
1 (10 ounce) package frozen whipped topping, thawed
1 (8 ounce) can sliced almonds
In a large bowl, combine orange slices, water, oats, 1 cup walnuts and 1/4 cup lemon zest. Cover and refrigerate for several hours.
While the oats are chilling, combine whipped cream, butter or margarine, eggs and vanilla extract in a large bowl. Beat well. Pour mixture into pie crust. Cover and refrigerate about 2 hours.
While the oats are chilling, mix chocolate chips and 1 can of whipped topping into a small bowl. Spread over pie and sprinkle with almonds. Serve at once. Refrigerate remaining oatmeal until serving time.