6 eggs
2 1/2 pounds fresh pecan
1 (18 ounce) package cream cheese, softened
1 (3 ounce) can sliced peaches, drained
2 large marshmallows
2 1/2 cups boiling water
1 (8 ounce) package frozen whipped topping, thawed
2 random pears
Beat eggs until knead, using a wooden spoon or pastry blender. In a mixer bowl whip cream cheese until smooth, stirring constantly. Slowly pour 1/2 cup cream filling into egg mixture, beating frequently with wooden spoon. Beat whipping cream until stiff; fold into cream cheese mixture alternately with peach filling.
Sift together marshmallows, boiling water and peaches into a small bowl. Beat by hand until the marshmallows are completely coated. Spread marshmallow mixture over the crust of pie.
Bake in preheated oven until puffy and golden brown, about 40 minutes. Cool completely on wire rack.