2 (9 inch) pie crusts
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup chopped almonds
1/2 cup butter
2 1/2 cups milk
2 tablespoons lemon juice concentrate
2 tablespoons lemon zest
3 1/2 cups frozen whipped topping, thawed
1 1/2 teaspoons vanilla extract
3 cups sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pie crusts.
In a large bowl, cream sugar and vanilla until smooth. Beat in eggs and flour. Mix in the flour mixture, and beat in melted butter and milk. Beat in lemon juice concentrate, lemon zest and whipped topping.
Pour filling into pie crusts. Sprinkle with 1 cup almonds. Freeze the remaining 2 cups pecans and cut into squares. Place on filling.
Bake in preheated oven for 40 minutes or until toothpick inserted in center comes out clean.