3 eggs
1 1/4 cups milk
1 (3 ounce) package brown sugar
1 1/2 tablespoons butter, melted
1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
4 pounds whole fresh, cooked eggs
1 cup milk
1 teaspoon vegetable oil
1/2 cup heavy cream, melted
1/2 cup white sugar
1/2 cup butter, melted
Allow eggs to stand for 5 minutes, or until set. At this time, fill a large pot with water to make a double boiler.
In a medium saucepan, heat milk. Bring milk to a boil. Stir in brown sugar and butter. Reduce heat. Stir in flour and baking powder, stirring constantly. Bring to a boil, stirring constantly. Beat in salt, cinnamon, nutmeg, vanilla, baking soda, eggs, and 2 cups of milk. Stir gently, stirring constantly, until mixture reaches desired consistency. Place eggs in boiling and stirring bowl. Stir gently, until eggs are cooked, about 5 minutes.
Remove from heat. Beat egg mixture thoroughly using a beating machine, scraping from bottom of bowl to top. Pour egg mixture into pan with cream cheese mixture, a thin layer. Heat to desired temperature, about 140 degrees F (70 degrees C) for 1 1-2 hour or until a thermometer inserted into tin reads 180 degrees F (80 degrees C). Let stand about 1 hour.
Remove eggs from boiling slowly. Cover pan with foil, and remove foil. Cover loosely with aluminum foil, and let stand about an hour.
Preheat oven to 350 degrees F (175 degrees C).
Roll eggs into 1-4 inch squares; place two eggs in each square. Beat egg whites using an electric mixer.
Pour cream cheese mixture into eggs and cream cheese squares. Fill pastry shells with 2-3 inches of egg yolks, and roll in cream cheese icing. Place 2 egg whites on top of pastry shells. Spread 1 tablespoon of cream cheese icing over the top of pie, and cream cheese icing over the bottom. Roll apart pie crust to form a ripple. Place seam side down on larder or other flat surface. Cut out pie only a little larger than pie edge. Carefully cut vent from top of shell. Place seam side down on larder or other flat surface. Place Icing layer on top of pie edge and roll in cream cheese icing. Cover tightly with aluminum foil.
Bake in preheated oven for 35 to 40 minutes, until center of pie is almost completely cooked out. Cool completely. Cut into pieces. Serve refrigerated or frozen.
To make brownies: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, cream together the chocolate and peanut butter. Mix in the flour mixture, then gradually whisk in the milk, vanilla, whipped cream, butter or margarine, brown sugar, chocolate syrup and glaze. Combine the chocolate syrup and brown sugar, then gently fold into the creamed mixture. Pour filling into prepared pan. Chill before serving.