1 (9 inch) pie crust, baked
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon saltine
1/2 cup butter, melted
3/4 cup milk
1 1/2 tablespoons white sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons lemon juice
1/2 teaspoon almond extract
1/2 teaspoon lemon zest
Line crust with foil and spray with cooking spray. Place coconut cream in a bowl or small saucepan. Mix together flour, baking soda, and salt. Stir in butter, milk, sugar, egg, and vanilla. Stir slowly while mixing. Cover, and refrigerate overnight.
While the coconut cream is cooking, prepare the butter mixture. Beat the butter mixture into the cream, and the milk mixture into the egg. Mix together just until moist. Stir lemon juice into the coconut cream. Stir lemon zest into the whipped cream.
When the coconut cream is finished cooking, pour it into the pie crust.
Bake in preheated oven for 50 minutes. Serve warm.