1 c. shredded coconut
1 c. pecans, crushed finely
2 tbsp. sugar
2 tbsp. flour
1/4 c. soft butter

Combine all ingredients and press on bottom and sides of 9 inch pie plate. Bake at 350 degrees for 10 minutes. Cool.

FILLING:

1/4 c. cornstarch
2 tbsp. sugar
1 1/2 c. orange juice
2/3 c. orange marmalade
1 tsp. vanilla
1/2 tsp. nutmeg
1 tsp. cinnamon
6 lg. oranges, peeled and sectioned, all membranes and seeds removed (navel oranges are best)

Dissolve the cornstarch in 1/4 cup of the orange juice. In a saucepan, mix remaining orange juice, sugar, marmalade, vanilla, cinnamon, and nutmeg. Heat and while constantly stirring, add orange juice and cornstarch mixture. Continue to cook until thickened. Remove from heat and add orange sections and gently mix. Pour into the cooled crust and refrigerate several hours. Top with sweetened whipped cream or Cool Whip.