2 1/2 cups chopped peaches
1 (11 ounce) can mandarin oranges, drained
1 (15 ounce) can sliced peaches
1 (4 ounce) can crushed pineapple
1/2 cup butter
2 (3 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons orange zest
1 (8 ounce) can crushed pineapple
2 (8 ounce) bottles lemon juice
1 (3 ounce) package instant lemon zest
1 (6 ounce) can sliced peaches, drained
3 eggs, beaten
1 teaspoon lemon zest
5 cups milk
1/2 teaspoon vanilla extract
1 teaspoon lemon zest
1 (4 ounce) can sliced peaches, drained
1 1/2 cups chopped pecans
1 cup chopped pecans
1/2 cup chopped pecans
1 cup chopped pecans
1/2 cup chopped pecans
Preheat oven to 260 degrees F (120 degrees C). Lightly grease a 9 inch pie pan. Sift together the peaches, oranges, peaches, pecans, pecans and pecans. Place pecans into a large bowl, and toss pecans with lemon zest. Fill crust with peach mixture and slice into 1 inch slices.
Place crushed pineapple and lemon juice in a small bowl; pour over peach mixture in crust. Sprinkle pecans over pineapple and lemon zest over pecans.
Beat eggs and lemon zest with a mixer on high speed until blended in color. Mix in sugar and 1 cup pecans. Beat in pineapple, lemon juice and vanilla. Spread peach mixture over pecans, filling halfway up sides of pie. Fill remaining pie crusts with peach mixture and filling to the top. Chill in refrigerator.
Beat 1 cup whipping cream with 1 tablespoon sugar, until stiff peaks form. Beat in 1 1/2 cups milk until thickened. Beat in 2 eggs and 1 teaspoon lemon zest. Beat in pecans. Pour cream over peaches and peach filling. Chill in refrigerator.
Beat 2 teaspoons lemon zest with 1 teaspoon peach butter or margarine in medium bowl until thick. Beat in 1/2 cup pecans, pecans and pecans.
Pour lemon curd mixture over peach filling and chill in refrigerator.
Place chilled peach mixture in pie in refrigerator. Heat oven to 350 degrees F (175 degrees C). Cover with plastic wrap and bake in preheated oven for 45 minutes, or until peaches are tender. Cool completely. Serve over ice cream or frozen cherry pie filling in a cylinder. Garnish with lemon curd icing and pecans.
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