2 (9 inch) 5-inch pie crusts, baked
2/3 cup margarine, softened
1/3 cup white sugar
1 (16 ounce) package cream cheese
2 Eggs
1/2 cup chopped peaches
1 1/2 cups well-cooked white chocolate chips
1 cup blueberries
1 (10 ounce) can sliced peaches, drained
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
1 cup butter
1/2 cup packed light brown sugar
1 (8 ounce) can evaporated milk
2 tablespoons heavy whipping cream
Preheat oven to 350 degrees F (175 degrees C). Spread margarine evenly over bottom of pie pan. Drizzle mixture over layered pie crusts. Stir eggs and peaches into egg mixture; gently fold in pecans and peaches. Pour chocolate mixture over pie. Fill pie with pecans and fruit.
Place blueberries on top of pie; arrange peach slices on bottom of pie. For a less spicier taste, combine half of blueberries with half of peach slices; refrigerate 4 hours before serving. Garnish with peaches and pecans. Serve with whipped cream.