2 cups white sugar
1 cup brown sugar
2 eggs
3/4 cup butter or margarine, melted
1 1/3 cups heavy cream
2 tablespoons grated lemon zest
1 teaspoon vanilla extract
4 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup chopped walnuts
4 cups rolled chocolate icing
2 tablespoons lemon zest
1 (15 ounce) can chopped pecans, drained
Preheat oven to 350 degrees F (175 degrees C). Make the filling: In a large bowl, beat the sugar, brown sugar, eggs and butter until well blended. Mix in the lemon zest and vanilla until smooth. Beat in the flour, gradually adding to the butter mixture; mixture should be just moist enough to wrap in a single layer. Stir in the margarine mixture. Reduce the mixer speed to medium; lightly pulse flour. Stir in the pecans and chocolate icing. Drop tablespoons of filling mixture by tablespoons onto each pie crust, placing on top of the crusts.
Bake in the preheated oven for 40 minutes, or until crusts are golden brown. Cool before removing from pan. Frost with lemon zest and strawberries.
Beat cream cheese, powdered sugar, and lemon zest in medium bowl until smooth. Beat whipping cream and lemon zest into cream cheese mixture until blended; beat into cream cheese mixture until thoroughly combined. Stir filling into cream cheese mixture. Chill in refrigerator.
For the frosting: In a large bowl, cream together peanut butter, powdered sugar, and lemon zest until smooth. Beat in powdered lemon zest and strawberries. Fold whipped cream into lemon zest mixture until fully incorporated. Spread over cooled pie.
For the maraschino cherry: Mix together pecans and chopped pecans. Chill in refrigerator.