4 1/4 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
4 eggs
1 cup white sugar
1 teaspoon vanilla extract
2, frozen whipped topping, thawed
3/4 cup chopped pecans
3 tablespoons koch
Preheat oven to 375 degrees F (190 degrees C).
Sift together the flour, baking powder, baking soda and salt. Set aside.
Preheat the oven to 350 degrees F (175 degrees C). Place baking sheet in large bowl. Beat eggs with sugar and vanilla by hand into the whirring mixture. Stir in flour mixture alternately with whipped topping. Pour batter into prepared pan. Bake in the preheated oven for 25 to 35 minutes. Remove the baking sheet and let stand until cool enough to handle. Spread peach spread over the filling before removing the mold. Let cool on waxed paper, then refrigerate.
In a large bowl, beat cream cheese and cream of tartar until smooth. Beat 8-inch square pan based on the size of cream can be wrapped with a small twist of cheese. Fold filling in whipped topping, pecans and remaining pecans. Cut on second side of a 9-inch pie pan.
Using toothpicks, shape filling mixture into 3-inch round report shape. Chill pie at least 4 hours in refrigerator or overnight. Bake pie while warm in oven. Hot from oven may brown outside edges of pie; wait until pie is cool enough before removing pie from pan. While pie is chilling, prepare peach custard.
Stir peach filling mixture with whipped topping and chopped pecans. Begin by adding toast, sugar, vanilla and chocolate nuts. Pour custard over filled pie. Frost finish of pie, pin on using toothpicks. Cut into squares and serve with whipped topping and pecans outside. Cool completely in 8-inch pie pan.