2 (9 inch) pie crusts
2 eggs
1 1/2 teaspoons vanilla extract
2 cups sunflower seed butter
1 cup crushed pineapple
1 cup sliced almonds
1 cup sliced almonds
1/2 teaspoon almond extract
1/4 teaspoon ground cinnamon
1/12 teaspoon lemon zest
1 cup marshmallow creme
1 (8 ounce) can evaporated milk
1/2 cup flaked coconut
1 1/2 cups golden raisins
Preheat oven to 350 degrees F (175 degrees C). Spray a 9 inch pie pan with non-stick spray spray.
Melt 2 teaspoons butter in large saucepan over medium heat. Stir in 2 cups sunflower seeds and vanilla. Mix thoroughly.
In a medium mixing bowl, cream together the creme, evaporated milk, 1/2 cup coconut, and golden raisins. Stir cream mixture into flour mixture.
Pour batter into prepared pan. Bake in preheated oven for 30 to 40 minutes, until rose-colored on the bottom.