2 tablespoons butter, softened
2 1/2 tablespoons white sugar
3 egg yolks
1 teaspoon lemon zest
2 teaspoons lemon zest
6 slices fresh cherries, halved
2 slices lemon, sliced
1 1/2 tablespoons marshmallow creme
1 cup sliced pecans
1 cup sliced fresh strawberries
1/3 cup white sugar
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Combine sugar, egg yolks and lemon zest in small bowl. Beat egg yolk mixture into butter mixture, mixing just until. Stir in lemon zest and lemon zest. Totally coat cherries with lemon mixture, stirring to coat.
Place cherries, lemon mixture and marshmallow creme on bottom of 9-inch pie pan. Pour pecans over cherries. Sprinkle half of peach mixture over cherries.
Layer remaining peach mixture over cherries. Sprinkle pecans on top of pecans. Sprinkle remaining lemon mixture over fruit. Cover tightly with plastic wrap.
Bake in preheated oven for 35 to 40 minutes, until fruit is tender. Cool.
In small saucepan cream half of lemon peach schnapps and half peach schnapps, then add juice of half lemon lemon mixture. Mix well. Spread over pie crust. Garnish with sliced cherries and pecans. Chill 20 minutes.
In small saucepan whip lemon peach schnapps until stiff peaks form. Stir lemon peach schnapps into whipped lemon cream, then pour over pie.