4 (9 inch) pie shells
1/2 cup butter, softened
1/2 cup packed light brown sugar
1 1/2 teaspoons vanilla extract
1 (3 ounce) package instant vanilla pudding mix
2 eggs
1 teaspoon baking soda
2 teaspoons lemon zest
1 cup sliced peaches
1 cup chopped pecans
3 cups frozen whipped topping, thawed
1 (9 inch) prepared strawberry glaze
Preheat oven to 375 degrees F (190 degrees C).
Spread pie shell with 2 tablespoons butter and brown sugar. Using a pastry brush, create a 1/2 inch layer of filling. Spread peaches onto crust.
Combine pudding mix and eggs together in small bowl. Beat with electric mixer until smooth, then fold into filling. Pour into pie shell.
Prepare the strawberry glaze by mixing whipped topping with lemon zest. Spread peach filling in glaze; refrigerate over night before serving.