1 (9 inch) prepared graham cracker crust
4 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon lemon zest
1 (8 ounce) container sour cream
1 quart milk
1 (3.5 ounce) package instant coconut cream pudding mix
1 1/2 cups chopped pecans
Combine cream cheese, sugar, and cinnamon. Stir into creamed mixture; blend well. Chill in refrigerator.
Beat sour cream in medium bowl until well blended. Fold sour cream into cream cheese mixture until well blended. Blend in milk and pudding mix. Beat cream cheese mixture into sour cream; chill mixture in refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pie pans.
Roll out pie crust. In a mixing bowl, beat cream cheese mixture until well-combined. Fold over top of pie. Chill pie for at least 2 hours or overnight.
Prepare custard by beating cream cheese mixture into cream cheese mixture until well-combined; fold over top of pie. Chill custard for at least 2 hours or overnight. Serve chilled.