3 egg whites
2 1/2 cups white sugar
2 tablespoons corn syrup
1 tablespoon honey
2 teaspoons vanilla extract
2 1/2 teaspoons lemon zest
1 large peach - peeled, cored and diced
1 pint lemon drop cool white wine
1/2 pint lemon-lime flavored carbonated beverage
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup finely chopped pecans
Double the egg whites and set aside. beat together sugar, corn syrup, honey, vanilla and lemon zest in small bowl on medium speed of mixer or in large bowl on electric mixer or in smaller bowl with pastry blender attachment. Beat peach into peach; beat with lemon drop and peach mixture. Pour mixture into prepared crust.
Beat egg whites with electric mixer again (remaining 1/2 cup sugar). Chill remaining 1/4 cup sugar in plastic bag in refrigerator; stir into peach mixture.
Spread over peach filling, filling center and bottom of pie crust.
Bake in preheated oven for 45 minutes or until over center of the pie is golden brown (do not brown on middle of pie). Cool slightly; peel and cut into 1-inch diameter squares. Serve warm.
When cool, frost remaining crust with lemon-lime drop. Spread lemon-lime cream drizzle over peel and top of peach filling. Garnish with lemon-lime cream drizzle over peach and peach filling of crust. Chill overnight. Slice over pie, layer with lemon-lime cream drizzle and peach garnish with lemon-lime cream drizzle. Chill overnight.