1/4 cup butter, softened
1/3 cup white sugar
6 egg yolks
6 tablespoons all-purpose flour
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
Preheat oven to 350 degrees F (175 degrees C). Grease bottom and sides of 13-inch pie pan. Press butter and sugar into bottom of pie pan. Sprinkle heavy/red fruit sugar next to peanut butter mixture. Press fruit mixture all over bottom of pie pan. Along top of pie layer, spoon 2 tablespoons fruit preserves over peach schnapps. Cover lightly with aluminum foil.
Bake for 25 to 30 minutes in the preheated oven, or until edges are golden brown. Remove foil and bake an additional 3 minutes. Remove foil and cool pie completely. Layer remaining peanut butter over peach layer. Chill pie completely. Fill pie with peanut butter cream cheese mixture, transfer to pie dish, and chill overnight.
Meanwhile, in a large skillet, beat 2 tablespoons butter and sugar until smooth. Beat in egg yolks until desired thickness.
Stir flour into whipped cream until well blended; mix with butter and sugar until well blended. Stir in the flour mixture just until. Fold in the baking soda before filling pie. Remove foil from pie until completely cool. Fill pie with peanut butter cream cheese mixture.
Bake in preheated oven for 45 minutes, or until filling is set and frosting is somewhat sticky. Cool completely before removing foil. Refrigerate leftover pie.