1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package cream cheese
1 tablespoon butter
1 tablespoon orange juice
1 teaspoon coconut extract
1 tablespoon lemon juice
1 1/2 cups powdered sugar
1 1/2 cups light cream
1 cup milk
3 egg yolks
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 cup whipping cream
2 egg whites
3 tablespoons lemon juice
1 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat the pudding mix until foamy. Beat in the cream cheese, butter, orange juice, coconut extract, lemon juice, and sugar until well blended. Beat in the light cream, milk, egg yolks, vanilla extract, and lemon zest. Stir in whipping cream and egg whites. Mix in the 3 tablespoons lemon zest. Fold 1/2 of the whipped cream into the mixture, then beat in remaining 1/2 cup of whipped cream. Pour mixture into the pie crust.
Bake in preheated oven for 25 minutes, or until custard is set. Chill pie before serving. Reserve remaining cream for dessert.