Combine pecan crumbs, shredded coconut, softened butter, and sugar and press on bottom and sides of 10" pie plate. Save a small amount of the crumbs for garnish. Bake at 375 degrees for 10-12 minutes. Cool.
Dissolve the cornstarch in 1/4 cup orange juice. In a saucepan, mix remaining orange juice, sugar, marmalade, vanilla, cinnamon, and nutmeg. Heat and while constantly stirring, add orange juice/cornstarch mixture. Continue to cook until mixture is thick and clear. Add orange sections and mix gently. Pour into cooled pie crust. Chill 3-4 hours. Service at room temperature, garnish with sweetened whipped cream and remaining crust crumbs.
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|Serving Size: 1 Serving (99g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 83 (51%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 6.7g||33 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 15.3mg||5 %|
|Sodium 5286.4mg||182 %|
|Potassium 141mg||4 %|
|Total Carbohydrate 21g||6 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 19.6g|
|Protein 0.8g||1 %|
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Calories per serving: 164
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