2 1/2 cups packed white sugar
1 1/2 cups packed brown sugar
1 cup butter, melted
1 (15 ounce) can grated peeled and diced cranberries
1 (2 ounce) package instant lemon pudding mix
1 (4 ounce) can sliced peaches
1 cup finely chopped toasted almonds
2 teaspoons lemon zest
1 (9 inch) prepared chocolate cookie crumb crust
Preheat oven to 375 degrees F (190 degrees C).
Beat white sugar, brown sugar, and butter until smooth. Mix in cranberries, pudding mix, peaches, almonds, lemon zest, and lemon zest. Pour mixture into pastry shell.
Bake in preheated oven for 30 minutes. Remove pie from oven and let cool completely. Spread remaining cream over pie crust; refrigerate overnight. Garnish with whipped cream.