1 1/2 cups milk
1 1/2 cups white sugar
2 eggs
2 tablespoons vanilla extract
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup chopped pecans
2 tablespoons lemon juice
1/2 cup chopped almonds
1/2 cup chopped pecans
1 cup flaked coconut
1 cup sliced almonds
1 (8 ounce) package cream cheese
1 (4 ounce) can fruit preserves
1 (3 ounce) package instant vanilla pudding mix
1/2 cup milk
1 (8 ounce) can diced pecans
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, combine milk, sugar, eggs, vanilla, baking powder, baking soda, cinnamon, salt and pecans. Mix together well. Stir in lemon juice. Bring to a simmer over medium heat. Cook, stirring constantly, until mixture comes to a simmer. Mix fruit preserves with lemon juice; pour over chicken mixture.
Fold whipped cream into mixture. Stir peach preserves into pecan preserves. Pour into pie shell.
Bake in preheated oven for 45 minutes. Cool completely and refrigerate in refrigerator. Garnish with pecans and coconut.