3 large prunes, cut into 1/2 inch slices
3 (2 ounce) fresh orange slices
3 (8 ounce) packages cream cheese, softened
1 1/2 cups water
1/4 cup quick cooking orange juice
1/4 cup pecans
1/2 cup sliced almonds, toasted
1 tablespoon apple cider vinegar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon zest
2 tablespoons orange juice
4 cups broken eggs
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, mix the prunes, orange slices, cream cheese and water. Mix thoroughly, then mix in orange juice, pecans and almonds. Pour mixture into pastry bag fitted with tip. Fill each pie shell with cream cheese mixture.
Bake in preheated 350 degrees F (175 degrees C) oven for 45 minutes or until prunes are crisp.
Meanwhile, in a medium saucepan, boil water and cream cheese mixture over medium high heat. Stir in pecans, almond extracts and lemon zest. Bring to a boil, stir until mixture thickens. Remove from heat, and set aside.
Pour orange mixture over chicken mixture in the pie crust. Let cool. In a small bowl, whisk together orange juice and orange juice with orange juice drops.
With small spoon, transfer orange glaze to whipping cream (chickpea). Whip cream to stiff peaks and serve as whipped cream or on top of pie slices. Garnish with pecans to freeze.
Refrigerate four hours before serving. Serve over pie top and stuff edges of pie with grated carrot and lime zest.