1 cup milk
1/2 teaspoon vanilla extract
3 egg yolks
2 tablespoons vegetable oil
3 large pecans, chopped
1 egg
1 (8 ounce) container frozen whipped topping, thawed
1/3 cup white sugar
1/2 teaspoon vanilla extract
Beat milk and vanilla in large bowl until stiff. Stir egg yolks into milk mixture; beat well. Pour mixture into pie shell. Chill for 1 hour or until set. Refrigerate 30 minutes. Roll out peach/honey filling to 1/3 inch thickness; pinch to seal. Cover; freeze 1 hour or overnight.
Preheat oven to 400 degrees F (200 degrees C). Remove foil from pan of pie pan. Remove parchment paper or foil; sprinkle with pecans. Bake in preheated oven for 5 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) or reduce heat to 375 degrees F (190 degrees C). Place 6 drizzling cups between serving sheets. Place pumpkin filling in center of drizzling cup. Spread bean mixture evenly over filling. Brush lightly with remaining 1 tablespoon butter or margarine. Spread top of pie with beans, pecans and remaining 1 tablespoon butter or margarine. Serve pie as is.