1 (9 inch) pie crust, baked
3/4 cup butter or margarine, melted
1/4 cup lemon juice
1 (14 ounce) can sweetened coconut
1 cup heavy whipping cream
2 1/2 cups chopped pecans
1 1/2 cups chopped almonds
10 green candies
1 (9 inch) prepared graham cracker crust
Preheat oven to 375 degrees F (190 degrees C).
Spread melted butter or margarine over the bottom of the pie crust. Place lemon juice over the top to seal. Place coconut cream over the coconut cream in the crust. Fold pecans into the crust. Sprinkle almonds over pecans and spread evenly.
Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
Spread whipped cream over pie and slice graham cracker crust into 4 wedges. Cool completely before removing from pan. Refrigerate or freeze until serving.