2/3 cup butter
1 (3 ounce) package instant vanilla pudding mix
1 (19 ounce) can cherry pie filling
1 cup peanut butter
1 cup sour cream
1/4 cup brown sugar
1/2 cup chocolate syrup
1/4 cup vegetable oil
1 cup white sugar
1 tablespoon lemon zest
1 (8 ounce) can sliced almonds
1 egg, beaten
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, vanilla pudding mix and peach pie filling. Beat the peanut butter, sour cream, brown sugar and chocolate syrup into the creamed mixture. Fold in the orange juice, lemon zest and almonds. Spread evenly into the tart shell.
Bake in preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C), but do not brown. Brush the top with egg and sprinkle evenly with pecans.
Bake an additional 10 minutes in the preheated oven, or until the top is golden. Remove from oven and let stand for 10 minutes.
⭐ ⭐ ⭐ ⭐ ⭐