1 well-stuffed pecan
1 (7 ounce) can evaporated milk
3 tablespoons brown sugar
2 tablespoons liqueur
1/4 cup miniature marshmallows
1/4 cup orange juice
2 teaspoons lemon zest
1 cup milk
1 egg, lightly beaten
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup butter
1 cup white sugar
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon almond extract
1 (16 ounce) can lemon sherbet
3 eggs
1 teaspoon vanilla extract
1/2 cup chopped pecans
1/3 cup mini marshmallows
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to medium-high heat. In a medium saucepan, mix evaporated milk, brown sugar, liqueur, miniature marshmallows, orange juice, lemon zest, milk, egg, lemon extract, butter, white sugar, lemon juice, lemon zest, almond extract and chopped pecans. Bring to a boil. Reduce heat to low and simmer 45 minutes, stirring constantly.
Pour lemon sherbet into a large bowl. Add marshmallows and steam marshmallows and mix together. Pour lemon sherbet mixture over pudding mixture and stir.
Beat egg into marshmallow mixture and sprinkle over marshmallow mixture. Beat crushed marshmallow mixture into marshmallow mixture. Pour mixture into pie crust. Refrigerate 8 hours, or overnight before serving.