1 (9 inch) unbaked pie crust
1 1/2 cups white sugar
4 eggs
1 package instant vanilla pudding mix
1 tablespoon lemon juice concentrate
2 tablespoons lemon zest
1/2 cup butter, melted
1 cup all-purpose flour
1/2 cup lemon zest
1 cup milk
1 (20 ounce) can crushed pineapple, drained
1 (12 ounce) can frozen orange juice concentrate
1 (4 ounce) can frozen orange juice concentrate, thawed
2 tablespoons lemon zest
1/8 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Preheat oven to 275 degrees F (135 degrees C).
In a large bowl, combine sugar, eggs, pudding mix, lemon juice concentrate, lemon zest, butter, flour, lemon zest, lemon zest, sugar, lemon juice concentrate, lemon zest, orange juice concentrate, orange juice concentrate, pineapple, orange juice concentrate and pineapple juice concentrate. Beat together. Fold in lemon zest, lemon zest, cinnamon and nutmeg. Pour mixture into pie crust.
Bake in preheated oven for 40 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 20 minutes, or until a knife inserted in the center comes out clean.