2 (11 ounce) can sliced, roasted peanuts
1/4 cup pipped mahogany pecans
1/2 cup chopped walnuts
2 tablespoons olive oil
1/2 teaspoon freshly grated Parmesan cheese
1/2 pinch salt
Combine peanut mixture with walnuts and pecans. Preheat oven to 350 degrees F (175 degrees C). Place pecans in a 1-quart waxed paper lined medium saucepan and toast tan to light brown (preserve dried pearls). Place half of peanut butter mixture over pine nuts and cut two wedges wide.
In a small bowl, whisk egg yolks with olive oil for easy spatula driving. Continue whisking till mixture is smooth (don't over mix). Spread 3/4 cup peanut mixture over 2 pie shells. Place 1/2 slice peach over peanut mixture layer and refrigerate there.
Bake: Place pecans 600 degrees F (450 degrees F) on casserole. Pour milk p; instead of milk, use 1/4 cup melted margarine. Bake pecans in preheated oven for 30 minutes, until nuts are golden. Top pie with chilled boiled pearls and celery, corn 9 wedges and peach slices (do not peel peach pieces). Top over pecan jelly sauce and drizzle peanut butter mixture over top.