1 (9 inch) prepared graham cracker crust
1/4 cup white sugar
1/2 cup molasses
1/2 cup raisins
1 tablespoon lemon juice
1 (20 ounce) can crushed pineapple, drained
2/3 cup orange juice
4 egg yolks
1 cup milk
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). In a heavy saucepan, combine sugar and molasses; bring to a boil. Stir in lemon juice and lemon zest; stir until mixture is thickened.
In a medium bowl, combine the pineapple, orange juice and egg yolks; beat well. Gradually beat in milk, stirring constantly. Spread mixture over graham cracker crust.
Pour pineapple filling mixture into crust. Press remaining filling mixture on the bottom of a 9 inch springform pan. Decorate with pecans.
Arrange peach slices on top of pie. Slip pecans into pie crust, making sure to plug donut holes.
Arrange peach slices on top of peach pie. Place 1/8 cup of fruit filling mixture over pie. Carefully lower peach halves onto pie.
⭐ ⭐