1/2 cup butter, softened
2 eggs
1 quart evaporated milk
1 cup white sugar
2 tablespoons molasses
1 tablespoon brown sugar
1 teaspoon vanilla extract
2 cups chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease one 3 completely flat ovenproof pans. Mix together butter, eggs, milk and sugar. Stir it into peach pie crust. Refrigerate 24 hours beforehand, allowing to set up before baking.
Bring 2/3 cup sugar to a boil in large saucepan. Let cool. Remove pecans and store in airtight container. Serve peach pie in separate strainer-type metal containers.
Bake pecants in preheated oven until crisp. Cool and squeeze peach juice to serve.