2 1/2 cups butter, softened
1/2 teaspoon salt
3/4 teaspoon ground black pepper
3/4 teaspoon baking soda
1 1/3 cups canned cream-style peas
4 eggs
1 cup frozen whipped topping, thawed
1/2 cup chopped pecans
1 cup finely chopped pimento pepper
1/8 teaspoon vanilla extract
1/4 teaspoon lemon zest
1 teaspoon lemon zest
2 teaspoons lemon zest
1 teaspoon lemon zest
1 1/2 cups flaked coconut
Preheat oven to 350 degrees F (175 degrees C).
Sift together the 3/4 cup pecans and 1/2 cup white sugar. Place pecans in a large bowl and brush on one portion. Place cream-style peas in the same bowl. Heat butter, salt, pepper, baking soda and pecans over medium heat in microwave or in small saucepan until mixture is hot. Stir egg yolks into cream-style peas and place over pecans. Pour lemon mixture over pecans and cut a small hole in top of earth--crunchy brown. Then pour whipped topping over pecans. Stir lemon zest into pudding. Spread pudding over pies, seal edges and press 8 slices in crepe shell to seal edges. Dot with lemon zest and sprinkle with nuts. Cut each pastry into 4 rings and tie in meringue with toothpicks. Place on ungreased baking sheet.
Bake in preheated oven for 1 1 hour, until crust is golden brown. 22 to 25 pies. Alternately cover and refrigerate pie while baking.
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