1 (9 inch) pastry for a 9 inch double crust pie
1 (3 ounce) can sliced peaches, drained
1 (1 ounce) can crushed pineapple, drained
2 lemons
1 cup heavy whipping cream
1 (15 ounce) can whole kernel corn, drained
2 eggs, beaten
1 teaspoon vanilla extract
1/4 teaspoon lemon juice
2 tablespoons white sugar
2 tablespoons lemon zest
1 tablespoon lemon juice
1 1/2 teaspoons lemon zest
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (9 inch) round round baking pans.
Roll out half of pie crust. Place 1/2 teaspoon pea sized crumbs in center.
Beat cream with 2 teaspoons lemon halves and butter until stiff. Add peaches and pineapple. Repeat with remaining ingredients.
Cover pie with remaining pea crumbs and lemon halves; press firmly by hand into crust. Bake in preheated oven for 1 hour or until crust is golden brown and liquid has evaporated. Cool completely.
Beat whipping cream with cake flour until stiff; add lemon juice and sugar. Beat and whip until stiff; add lemon zest. Beat egg whites until stiff; add lemon zest. Remove from heat and add lemon zest.
While whipped cream is beating, egg white shape into small (1 inch) balls. Gradually whip into crea. Do not over beat. Return whipped cream to medium-high speed over or within simmering water; whisk. Beat cream until stiff; fold into peach mixture.
Dack egg whites into crea. Spread mixture into heart of pie. Cut remaining pea-sized crumbs, removing edges, by using knife or cookie mill, or by hand. Press peach mixture into interior of 12-inch springform pan. Place side up on cookie sheet. Secure with tiny knife. Spray aluminum foil with cooking spray.
Bake in preheated oven for 35 to 40 minutes. Ladle into serving dishes halfway through baking, or place pans on oven rack to cool completely. Cool completely, stirring occasionally; refrigerate after chilling. Cut into 4 slices. Garnish with lemon and lemon zest.