1 (9 inch) pie crust, baked
1 (8 ounce) can sliced peaches, drained
1 cup butter, softened
2 tablespoons white sugar
4 eggs
2 teaspoons vanilla extract
1 teaspoon lemon juice
1 (12 ounce) can frozen orange juice concentrate
1 (8 ounce) package cream cheese, softened
2 cups chopped pecans
1 teaspoon lemon zest
1 teaspoon orange zest
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round baking pans.
In a large bowl, cream together butter, sugar, eggs, vanilla and lemon juice. Beat in cream cheese, pecans, lemon zest, orange zest and orange zest. Mix until well blended. Fold in whipped topping, then pour mixture into prepared pans.
Bake in preheated oven for 1 hour, or until toothpick inserted in center comes out clean.