2 (9 inch) pie shells
1 cup margarine, softened
1 (16 ounce) package cream cheese, softened
3/4 cup water
1 teaspoon salt
1 cup sugar
1/2 teaspoon vanilla extract
2 eggs
1 (14 ounce) can crushed pineapple, drained and juice reserved
1/2 cup sliced almonds
1 cup coconut cream
2 teaspoons lemon zest
2 tablespoons orange juice
1/4 teaspoon vanilla extract
1 1/2 cups chopped pecans
Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch pie pan.
In a large mixing bowl, cream together margarine, cream cheese, water, salt and sugar until blended. Stir in the eggs, pineapple, almonds and coconut cream. Mix in lemon zest, orange juice and vanilla extract. Mix in pecans. Pour filling into crust.
Bake in preheated oven for 30 minutes, or until toothpick inserted into center of pie comes out clean. Cool before cutting into squares.