1 (9 inch) pie crust, baked
1 1/2 cups white sugar
2 tablespoons butter
1 1/2 cups milk
1 cup butter, softened
1 1/2 cups all-purpose flour
2 teaspoons vanilla extract
2 teaspoons orange extract
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 (16 ounce) can coconut cream
1 tablespoon butter, softened
1 teaspoon vanilla extract
1 1/2 tablespoons orange extract
1 (3 ounce) package instant coconut cream pudding mix
1 (8 ounce) container frozen whipped topping, thawed
Bake pie in preheated oven for 45 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Bake for an additional 45 minutes. Remove from oven; cool completely.
In a large bowl, cream together sugar and butter until smooth. Mix in milk, 1 cup butter, flour, vanilla extract, orange extract, salt, nutmeg, cinnamon, ginger, cloves and cinnamon. Pour mixture into baked pie shell. Chill in refrigerator.
To make the filling: In a small bowl, mix together coconut cream, 1 tablespoon butter, 1 1/2 cups flour, 2 teaspoons vanilla extract, orange extract, salt, nutmeg, cinnamon, ginger, and cloves.
Place coconut cream mixture