1/2 cup butter, softened
3 eggs, beaten
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped brown sugar
1/4 cup white sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 teaspoon orange zest
1 cup margarine, melted
1 (9 inch) prepared graham cracker crust
1/2 cup chopped pecans
3 tablespoons chopped pecans
1 egg yolk
1/2 cup semisweet chocolate chips
1 cup flaked coconut
1 egg white
1 cup chopped pecans
1/4 cup pecans
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, beat butter and eggs together until light and fluffy. Mix in flour, baking soda and salt. Mix well with hands. Stir in sugar, brown sugar, white sugar, vanilla extract and lemon zest. Stir in orange zest and orange zest. Mix in pecans and pecans.
Pour batter into pie crust. Bake in preheated oven until custard is set, about 30 minutes. Let cool completely before filling.
To make the filling: Mix margarine, chocolate chips and coconut together in small bowl. Chill margarine and chocolate chips in refrigerator 8 hours or overnight. Beat egg yolk and pecans into coconut mixture in small bowl.
To assemble filling: Place peach in pie crust; spoon peach filling over peach. Add pecans; serve.