1 cup butter
1/3 cup brown sugar
1/3 cup white sugar
1 egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup peanuts
1 teaspoon lemon zest
3 cups confectioners' sugar
1 cup peanut butter
1 cup white sugar
1 cup flaked coconut
Filling:
1 (2 ounce) package chocolate cereal
6 1/2 cup peanuts
1 (15 ounce) can evaporated milk
1 (16 ounce) can pumpkin puree
Preheat the oven to 350 degrees F (175 degrees C).
Lower the brown sugar and white sugar in a large bowl, mix with one egg and vanilla. Combine the flour, baking powder and baking soda; sprinkle mixture over peanut butter mixture. Mix thoroughly until thoroughly combined.
Mix together the flour mixture with the salt and water. Stir into peanut butter mixture. Gradually blend in the gluten ingredients.
Pour mixture into the greased nine inch pastry-lined 9-inch pie pan. Refrigerate pie for 3 hours or until dough is set.
Roll out pastry to 1/4 inch thick. Divide the dough into three pieces; cut each piece into 6-inch squares. Place dough squares on plates or cake trays. Return pieces to pans. Cover with plastic wrap; refrigerate for at least one hour before serving.
Place chocolate pieces on one plate; serve with whipped cream and whipped cream frosting.