1 (14 ounce) can red wine
3 (3 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
2 tablespoons vegetable oil
2 tablespoons buttermilk
2 tablespoons milk
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix wine, pudding mix, thawed frozen whipped topping, vegetable oil and buttermilk. Working with a metal spoon, gradually stir the wine mixture into the pudding mixture to form a foamy batter.
Place the cooled pie crust on top of the fruit in a 9x13 inch pan.
Bake in preheated oven for 60 minutes.
Remove foil from rack and insert battery holder. Place fruit on rack between two layers of foil, pulling edges toward edges while doing so to reduce the mess.
While the peach and peach layers bake, place vanilla pudding layer to one side of the peach/peach halves. Spread oil and buttermilk over the edges of the vanilla pudding, then smooth with fork or pastry blender. Batter will soak up drips.
Remove foil from racks and spoon syrup over peach and peach layers. Batter will soak up drips. Frost top and sides of pie with whipped topping. Cover pie with foil and allow to stand for 1 hour.
Place pie in preheated oven for 20 minutes longer. Reduce heat to 350 degrees F (175 degrees C) (without the foil) and cook an additional 30 minutes
Arrange peach/peach halves in the middle of a large serving bowl and spoon butter cream and lemon zest over top of peach/blackened peach layers.
Chill immediately. Pour peach syrup over all and refrigerate until ice cream is thickened. Remove foil and cut top off pie.