4 eggs
1/2 cup packed light brown sugar
3 tablespoons butter, melted
1 (15 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 cup packed light brown sugar
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/2 teaspoon lemon extract
1/2 cup peanut butter
1/2 cup melted butter
1/2 cup HERSHEY'S Cocoa
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat eggs, brown sugar, melted butter and 1 cup pineapple juice until frothy. Stir in cream cheese, sugar, 1 cup of pineapple and lemon zest. Beat mixture into eggs and mix in whisking cream until smooth. Beat mixture into remaining pineapple juice, mixing with whipped cream. Spread mixture into a 9 inch pie pan.
Bake in preheated oven for 60 minutes or until toothpick inserted in center comes out clean. Remove from oven and immediately sprinkle peach pecans over top. Leave peaches on baking sheet to keep from browning. Cut back slices for garnish.