1 (9 inch) prepared graham cracker crust
1 (3 ounce) package instant coconut cream pudding mix
1/2 cup milk
1 (3 ounce) package instant coconut cream pudding mix
1 (2 ounce) package instant coconut cream pudding mix
1/4 cup butter
2 egg yolks
1/2 cup white sugar
1/4 cup milk
1 tablespoon lemon juice
1/4 teaspoon vanilla extract
1/4 teaspoon lemon zest
1/4 teaspoon lemon zest
1/8 cup lemon juice
1/2 cup chopped pecans
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, mix pudding mix, milk, pudding mix, cream pudding mix, butter, egg yolks, sugar, lemon juice, lemon zest, lemon zest and lemon zest. Beat well.
In a small bowl, mix lemon juice, lemon zest and lemon zest. Stir lemon zest and lemon zest into pudding mixture. Pour mixture into crust.
Bake in preheated oven for 35 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Bake an additional 15 minutes. Cool completely.