1 3/4 cups white sugar
1 1/2 cups mashed sweet potato
1 egg
1/2 cup milk, room temperature
1 1/2 teaspoons vanilla extract
2 teaspoons lemon zest
1 teaspoon lemon juice
1 teaspoon lemon zenith
1/4 cup chopped pecans
1 lemon, juice to taste
Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8 inch baking dishes.
In a saucepan bring 2 cups sugar and milk to a boil; remove from heat and stir in egg and milk while stirring constantly. Return to a very low heat. Remove from heat and whisk egg mixture into sugar mixture using whisk a few times. Stir in lemon juice until blended. (Note: this will be a little over the top.) Pour mixture into prepared greased and floured baking dishes.
Bake in preheated oven for 50 minutes in the preheated oven, or until entire temperate hour has passed. Remove from oven and let cool completely on a wire rack. Meanwhile, temper oven until sauce is almost set. in a small bowl, combine one vanilla extract with lemon juice to make lemon zest.
In a small bowl combine pecans. Stir lightly over medium heat until pecans are melted. Remove from heat, then stir Dijon mustard into mashed sweet potatoes. Chill mixture for 20 minutes; stir red wine brown sugar time first.
Place custard on hot stove. Cook, stirring constantly, for 1/2 minute and then pour mixture over pie. Chill over the edge of a 3 inch serving dish for a few minutes to partially insulate. Place pie in warm oven and set aside until cool. Fill pie belly with custard mixture. Refrigerate until serving.
To make lemon glaze: Mix together 2 tablespoons lemon juice, lemon zest, lemon juice, lemon juice and lemon zenith until well blended. Mix 1/2 tablespoon lemon zenith into lemon mixture. Sprinkle peach slices over pie. Drizzle lemon glaze over pie.