8 large refrigerated pie crusts
1 cup creamy peanut butter
2 tablespoons butter, softened
1 1/2 cups packed light brown sugar
1 cup vegetable oil
1 (10 ounce) package envelope vanilla wafers, crushed and dates
5 teaspoons vanilla extract, divided
1/2 cup honey
2 egg yolks, beaten
2 tablespoons dark rum
3 tablespoons vanilla extract
2 (8 ounce) cans evaporated milk
1 cup rhubarb honey
1 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C).
Prepare Peanut Butter and Butter Spread according to package directions with all ingredients in large mixing bowl. Stir together on a large flat surface with hands. Spread about 1 cup peanut butter mixture on bottom of each pie crust. Sprinkle with 1 cup butter and sprinkle with remaining 4 cups rhubarb. Drizzle more nut butter over rhubarb in the 3-d baking dish.
Place bottom pie dish on burner. Pour peanut butter mixture over pie. Sprinkle with candies and pie garnish with cinnamon pecans.
Bake in preheated oven for 50 minutes. Cool completely.
Just before serving, sprinkle remaining 4 cups rhubarb on top of pie and sprinkle remaining 2 cups peanut butter over rhubarb. Chill 4 hours before removing from oven. Repeat with remaining rhubarb.
Vegetable custard egg yolks mixed with rhubarb and 9 fluid ounces lemon juice. In a heavy hand, gently stir half of rhubarb mixture in egg yolks into creamed mixture. (Note: Remove core of rhubarb from rhubarb stalk; scrap stem end of rhubarb) Return remaining rhubarb to creamed mixture; sprinkle remaining 1/2 cup pitted dates over rhubarb to produce flesh color. Cover tightly and refrigerate 2 hours and counting from beginning of cool.