6 eggs
1 cup white sugar
1 (8 ounce) can pineapple juice
1 (3.5 ounce) package commercial orange flavored Jell-O
1/2 cup milk
1 1/4 cups brown sugar
1 teaspoon lemon zest
1/3 cup corn syrup
1/4 cup brandy
1/3 cup fresh orange juice
1 teaspoon vanilla extract
1 cup buttermilk
1 cup marshmallow creme
Beat eggs and sugar until thick. Beat in pineapple juice, gelatin, milk, brown sugar, lemon zest, corn syrup, brandy and orange juice in medium bowl with a wooden spoon. Stir gently to combine. Stir gelatin mixture into pineapple batter; pour batter over peach, banana and other fruit. Chill in refrigerator overnight.
Divide batter evenly between pie crusts. Bake in preheated oven for 35-40 minutes, or until a toothpick inserted in center comes out clean. Cool completely.
Cool pie in pie pan on wire rack. Pour glaze over pie while still warm. Cover and refrigerate for 2 hours or until jelly and edges are firm.
Frost outside of pies with marshmallow creme or lemon zest and place in freezer. Cover and refrigerate for 2 hours or until firm. Refrigerate remaining pie.