1 (9 inch) prepared graham cracker crust
3 tablespoons orange juice
1 tablespoon lemon juice
2 tablespoons orange zest
2 teaspoons lemon zest
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup boiling water
1 cup chopped pecans
1 cup milk
2 eggs
1 teaspoon vanilla extract
1 1/4 cups white sugar
1 cup butter
1 teaspoon lemon zest
2 cups chopped pecans
Preheat oven to 325 degrees F (165 degrees C).
In a saucepan, combine orange juice, lemon juice, orange zest, lemon zest, cinnamon, sugar and boiling water. Bring to a boil, then reduce heat and simmer 15 minutes more.
Spread into the bottom of a 9 inch springform pan. Place peel side up onto the cream cheese layer, and spread evenly. Melt butter in a heavy skillet. Place pecans on pecans, and spread out evenly over cream cheese layer. Sprinkle with the lemon juice, orange zest, lemon zest, and cinnamon, and spread cream cheese layer over pecans. Mixture will be sticky. Pour over cream cheese layer.
Bake in preheated oven for 40 minutes, or until pie is puffed and golden. Cool completely on baking sheet before removing from oven. Cool completely on wire rack. Cool completely on serving platter.
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