1 (9 inch) pie crust
1 (15 ounce) can coconut cream
1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) package cream cheese
2 cups confectioners' sugar
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 teaspoons lemon zest
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup chopped pecans
1 (9 inch) prepared graham cracker crust
Preheat oven to 450 degrees F (220 degrees C).
In a large bowl, mix coconut cream, whipped topping, cream cheese, 1 cup sugar, lemon juice, lemon zest, cinnamon, salt, 1/2 teaspoon lemon zest, cinnamon, and 1/2 teaspoon salt.
Pour mixture into pie crust.
Bake at 450 degrees F (220 degrees C) for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool before cutting into squares.