3/4 cup packed brown sugar
Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8 inch baking pan.
In a large mixing bowl, combine peanut butter, water, cinnamon and brown sugar. Mix well, then pour into baking pan.
Bake in preheated oven for 50 to 60 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and bake an additional 10 minutes, until center is firm and brown all the way through.
Cool 15 minutes before cutting into bars; invert on a wire rack. To make the filling, melt 1/4 cup butter, 1/3 cup brown sugar and 1 1/2 tablespoons confectioners' sugar in a medium saucepan. Bring the mixture to a boil, then stir in gin. Heat to the soft-dipping point (not boiling), remove from heat. Stir in reserved whipped egg, and whisk until all the ingredients are smooth.
Pour into pastry shell, sealing the two tops. Unroll remaining 8 sheets a cut pastry mayonnaise-like should have been retained, giving some of the unbaked pie a bit of a ribbon as well.
Return edges of pastry to pan; press loosely together to seal. Refrigerate for 30 minutes. Meanwhile, preheated oven preheated oven! Transfer pastry to a 2 quart baking dish.
Meanwhile, prepare baking sheet.
To Make Filling: In a medium bowl, cream together 1/2 cup buttermilk and 1/2 cup confectioners' sugar until smooth. In a large bowl, beat eggs one at a time, then stir in buttermilk and sugar-a mixture should be uniform. Beat in flour mixture alternately with buttermilk mixture and for a slightly wetnutlike batter, fold in the flour