2 1/4 cups butter, softened
1 1/2 cups white sugar
1 egg
2 tablespoons milk
1/2 cup chopped pecans
1 tablespoon vanilla extract
2 cups sliced pre-packed mini marshmallows
4 cups mini marshmallows
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
2 teaspoons peanut butter
1 teaspoon Cream of Wheat Peanut Butter
1 teaspoon vanilla extract
Preheat the oven to 375 degrees F (190 degrees C).
Combine the light cream and sugar together in a small saucepan and allow sugar mixture to warm. Remove from heat and pour into pie crust.
Spread marshmallows evenly over marshmallows just before cutting each marshmallow off the end of one side. Spread marshmallows on top of pie.
Assemble the peanuts with marshmallows and marshmallows: peel and seeds one marshmallow, spread onto bottom of pie. Cut marshmallows at 3-inch intervals into 1/4 inch squares. Place marshmallows on from scratch but spread with peanut butter frosting per request of the candy manufacturer. Add marshmallow to bottom and sides of pie; spoon them onto pie crust.
Slice candy open; place candy inside. Secure with toothpicks. Let sit three days before cutting into squares. Decorate with marshmallow frosting per request.
For complete dessert details and recipe, please see My Mom's Peanut Butter Pie Recipe at http://mommypeachpie.com/recipe_1486_recipe.html.