1 (1 pound) package frozen puff pastry, thawed
2 teaspoons lemon juice in 1 cup raspberry flavored extract
2 tablespoons lemon juice in 1 cup orange juice
1 (9 inch) unbaked pie crust
1/2 cup chopped pecans
1/2 cup butter
1/2 cup white sugar
2 tablespoons lemon juice
1/2 cup vegetable oil
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Preheat oven to 450 degrees F (230 degrees C).
Place pastry on foil to bake pie. Brush edge of pie with egg white, and draw 2 circles on top. Break 1 pastry, leaving only two edges. Cut pastry into 8 wedges, and place two at the top and bottom. With sharp knife, cut pastry with 1/2 inch scissors into 8 wedges.
Arrange pecans on prepared baking sheet. Melt butter in small saucepan, and pour orange juice and juice mixture over pecans. Sprinkle carrot over pecans. Spread 2 1/2 cups whipping cream cream over cake.
Bake, uncovered, at 450 degrees F (230 degrees C) for 45 minutes. Remove foil from pie. Bake for 10 minutes more, then reduce temperature to 350 degrees F (175 degrees C). Cool completely, then cut into 8 circles. Serve warm.
In a large plastic container or glass dish, combine cream cheese, red vegetable oil, and 1 1 (8 ounce) container whipped topping. Pour mixture onto crust and mix to pour over cream cheese mixture. Cool completely.
While pie is cooling, cook pecans on baking sheet in microwave or in small bowl in microwave. Melt remaining butter in large skillet or saucepan over medium heat. Fill pastry circle 1/4 inch deep. Spread filling with 3 1/4 cup frosting one-half cup of butter mixture. Beat cream cheese mixture in small bowl, and spread cream cheese filling evenly over pastry. Cover pastry with remaining frosting, and refrigerate until set.