1 (9 inch) prepared cookie crumb crust
4 eggs
1 cup confectioners' sugar
1/4 cup orange juice
1 cup milk
1 (14 ounce) can frozen orange juice concentrate
1/2 cup brown sugar
1 teaspoon orange extract
1 teaspoon vanilla extract
1 (8 ounce) can coconut cream
1 (3 ounce) can sliced peaches
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat eggs until fluffy. Stir in sugar, orange juice concentrate, brown sugar, orange extract and vanilla extract. Mix with an electric mixer and place in a large nonstick glass dish. Spread evenly with the egg mixture.
In a small saucepan, boil milk and orange juice until soft peaks form. Remove from heat. Stir in orange peel and vanilla extract. Garnish with peaches.
Pour half of the fruit mixture into pie crust. Top with whipped topping and spread evenly with the remaining pie mixture.
Bake in preheated oven for 20 minutes. Remove pie from oven and let stand in oven for 20 minutes. Cool completely before cutting into squares. Garnish with peaches and whipped topping.