2 (9 inch) pie crusts
1 (3 ounce) package instant coconut cream pudding mix
3/4 cup vegetable oil
1 1/2 cups milk
1 (8 ounce) can coconut cream
1 (8 ounce) package cream cheese, softened
1 cup butter
1 cup white sugar
1 teaspoon vanilla extract
1 (8 ounce) can evaporated milk
1 (8 ounce) package instant vanilla pudding mix
1 teaspoon lemon zest
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix pudding mix, oil, milk, coconut cream, cream cheese, butter, sugar and vanilla. Mix thoroughly. Pour mixture into pie crusts.
Bake in preheated oven for 25 to 30 minutes, or until toothpick inserted into center comes out clean. Cool completely.
In a small bowl, beat pudding mix until smooth. Beat butter in a small bowl, then stir in sugar. Beat in vanilla. Beat in evaporated milk and pudding mix. Beat in lemon zest and pecans. Pour mixture into pie crusts.
Bake in preheated oven for 35 minutes, or until toothpick inserted into center of pie comes out clean. Cool completely.