1 1/3 cups peanut butter
1/3 cup packed brown sugar
1/2 teaspoon lemon zest
2 tablespoons distilled white vinegar
1 teaspoon lemon juice
3 eggs, beaten
1 cup creamy peanut butter
4 1/2 cups sprinkles
1/4 cup raisins
1/4 cup pineapple juice
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package whipped cream
1 (9 inch) prepared chocolate glitter cookie crumbs
1 cup chopped pecans
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, blend peanut butter, brown sugar and lemon zest. Stir in vinegar and lemon juice. Combine eggs, peanut butter mixture and fruit juice. Stir into the peanut butter mixture and beat until blended. Fold in raisins, pineapple, pecans and crushed pineapple. Pour into pie crust.
Bake for 1 hour in the preheated oven, stirring constantly. Allow to cool completely before frosting. Store pie in refrigerator.
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