1 (17 ounce) can sliced fresh pineapple, drained
1 (3 ounce) package instant vanilla pudding mix
1/2 cup white sugar
1 teaspoon lemon zest
1 (9 inch) prepared graham cracker crust
1 cup chopped apple
1 (9 inch) prepared caramel apple pie crust
3 (12 ounce) cans sliced peaches - drained
1 (9 ounce) container frozen whipped topping, thawed
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
Whisk together the pineapple juice, pudding mix, sugar, eggs, lemon zest and pecans. Pour into pie crust or into filling of pastry bag.
Bake in preheated oven for 60 minutes, or until toothpick inserted in center comes out clean. Cool pie completely. Chill in refrigerator. Frost with whipped topping, peaches and caramel apples.