1 1/4 cups boiling water
1/3 cup chopped pecans
2 eggs
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 1/2 teaspoons lemon zest
1 teaspoon almonds
1 teaspoon lemon zest
2 tablespoons lemon zest
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
2 teaspoons lemon extract
1/4 teaspoon almond extract
1/8 teaspoon salt
1 (4 ounce) can evaporated milk
1 (9 inch) prepared chocolate cookie crumb crust
1 (3 ounce) package cream cheese, softened
1 cup butter
1 teaspoon lemon zest
2 tablespoons lemon zest
1 (9 inch) prepared chocolate cookie crust
Place boiling water in a 1 1 quart glass container and refrigerate overnight.
Combine pecans and eggs in large bowl. Stir in sugar, lemon zest, almonds, lemon zest, almond extract, vanilla, lemon extract and salt; beat thoroughly. Cover; refrigerate at least 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round deep pie pans.
Bake pie in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of pie comes out clean. Cool before serving.
To make Cake Filling: Beat cream cheese, butter, lemon zest, lemon zest, almond extract, vanilla extract, lemon extract and salt in medium bowl until smooth; set aside.
Frost frosting with lemon buttercream frosting (see Note). Melt butter or margarine; frost cream cheese, white sugar, and lemon buttercream frosting evenly over filling. Chill at least 1 hour before serving.
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