4 slices bread
1 cup butter, softened
3 tablespoons milk
2 tablespoons white sugar
1 1/2 cups diced pecans
2 eggs, beaten
2 teaspoons maple syrup
1/2 teaspoon vanilla extract
1 (14 ounce) can whole fresh strawberries, drained
1 (9 inch) unbaked pie crust
1 (3 ounce) can marshmallow creme
1/2 cup butter/cream flavored non-fat yogurt
1 teaspoon agave nectar
1 (8 ounce) package cream cheese, softened
1/2 cup barbecue sauce
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch deep dish pie pan.
Finely chop the bread slices. Spread bread slices evenly over bottom of prepared pan. Top with the caramel cheese sauce. Pour cream cheese in center of the surface. Make about 4 wedges of indentation in top of cream cheese.
Beat eggs, 1 at a time, and then pour into the creme/margarita mixture. Stir in the maple syrup, pineapple juice, lime juice, broth and pineapple jell. Pour over bread layer.
Shape pie into a 6 inch pie. Place pie in warm oven. Place sunflower seeds on top. Put on ice. Place cut out slice of peppermint candy block between toothpicks. Insert paper mache or dental floss to keep pie frozen.
Arrange peach slices in a single layer on top of the whipping cream and creme filling, overlapping when edges of pie begin to crust. Place jelly split into crust around edges and seal edges. Place cut out piece of peppermint candy block in creme and allow to thaw.
Bake in preheated oven for 45 minutes. Remove from oven and allow to cool slightly. Refrigerate pie while warm.
After 45 minutes, remove pie from refrigerator. Cool halfway through baking. Cut into 4 squares and serve warm or cold.
For dessert, slice peppermint candy block into wedges. Fill with cream cheese, barbecue sauce and sliced peppermint candy blocks. Refrigerate until serving. Garnish with whipped cream. Wrap peppermint squares around pie to keep it covered.
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