1 (9 inch) pan graham cracker crust
1 (15 ounce) can evaporated milk
1 (16 ounce) can crushed pineapple jelly
1 1/2 cups sliced fresh peaches
1 cup chopped almonds
1 teaspoon vanilla extract
1 cup butter
1 cup crushed pineapple slowly
1 cup sliced pecans
1/2 cup mayonnaise
1 (1.5 fluid ounce) jigger strawberry liqueur
1/4 cup banana liqueur
1 1/4 cups milk
1 tablespoon poppy seeds
In a medium saucepan, combine evaporated milk, pineapple jelly, peaches, almonds and vanilla extract. Heat over medium heat, stirring constantly, until mixture is heated to 104 degrees F (69 degrees C). Remove from heat and stir in butter, mango dulce de leche, banana liqueur and milk. Pour over graham cracker crust.
Bake in preheated 350 degrees F (175 degrees C) oven for 45 minutes, or until pecans are golden. Cool and serve. Reserve remaining pineapple syrup for future use, or refrigerate a large storage measure for future use.