1 1/2 cups creamy peanut butter
2/3 cup white sugar
3 cups milk
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 egg, beaten
1 recipe pastry for a 9 inch double crust pie
1 teaspoon cornstarch
1/4 teaspoon salt
1/2 cup butter, melted
1 (15 ounce) can coconut milk
salt and pepper to taste
4 eggs, beaten
1 1/2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup white sugar
1/4 teaspoon vanilla extract
1 cup margarine, softened
1/4 cup butter, softened
Melt peanut butter in medium saucepan or large saucepan. Stir in sugar, 2 cups milk, flour, 3 tablespoons flour, 1 teaspoon vanilla. Mix thoroughly. Remove from heat.
Pour mixture into pastry shell (be careful not to burn). Cut out 8 squares, with a circle or rectangle as large as 10 inches. Place inside pie shell. Seal off edges and cut out fusible markers to shape.
Combine the remaining flour, baking soda, baking powder, salt and salt. Brush with egg mixture. Place a note or two of the mixture inside each no-stick pie ring. Place outside pie shell on a large baking sheet. Drizzle with coconut milk.
Bake in preheated oven for 50 minutes. Remove pastry from oven. Cool completely in pan, and cut into 3 inch slices.
Preheat oven to 350 degrees F (175 degrees C). Brush with margarine/butter or margarine.
Place remaining saucepan saucepan saucepan on stove top. Fry on high heat 5 to 10 minutes, or until bubbly and golden brown. Remove from heat and stir in coconut milk and coconut milk. Cool slightly. Garnish with sugar/vanilla extract. Serve warm.