2 1/2 cups butter
3/4 cup brown sugar
1 1/4 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1 1/4 teaspoons baking powder
1 cup chopped pecans
1 (3 ounce) package vanilla frozen yogurt
1/2 cup jelly beans
2 eggs, lightly beaten
1 cup chopped pecans
1 1/2 cups popcorn
Preheat oven to 350 degrees F (175 degrees C).
Beat the butter, brown sugar and vanilla in a large saucepan with the bottom of a glass or metal bowl. Beat in the flour, baking soda, baking powder and pecans. Stirring constantly until you reach a soft dough. Gradually add the brown sugar and vanilla until smooth. Cover and let rest for about 10 minutes.
Using a large pastry bag fitted with a tip, roll the dough into an 8 inch circle. Bake in the preheated oven for 4 minutes at 450 degrees F (230 degrees C) or until golden with a little golden brown on the underside of the pie. Cool pie completely before cutting into squares.
Line a 9 inch pie pan with a piece of parchment paper. Butter the top and sides of the pastry or grease the paper with powdered sugar if necessary. Take one pastry from the circle, fold edge to edge over to form a triangle. Arrange 2 apple slices on the bottom of the triangle.
On the top of the triangle, arrange 1 banana peels. Spread caramel over banana peels. On the bottom side of the triangle, arrange whipped cream over banana peels. Place jelly beans over peach peels. Sprinkle with remaining lemon zest.
Arrange peach slices on top of peach mixture. Sprinkle caramel over peach mixture. Place whipped cream over whipped cream.
Cut pie into 4 squares (about 8 inches). Place pie slices on serving plate and spoon caramel sauce over the pie. Drizzle whipped cream over peach mixture and drizzle caramel sauce over pie and peach mixture. Refrigerate to chill in refrigerator for 2 hours. Serve chilled.