2 1/2 cups buttermilk
1/2 cup vegetable oil
3 tablespoons all-purpose flour
2 eggs, beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups packed light brown sugar
1 1/2 cups roasted peanuts
1/4 cup butter
2 tablespoons margarine
1 cup evaporated milk
1 (24 ounce) package cream cheese, softened
Preheat oven to 300 degrees F (150 degrees C). Grease and flour two 9 inch-round pie pans.
In a large bowl, mix together the buttermilk, vegetable oil, flour, eggs and vanilla. Stir until well blended.
Fold in the peanuts, brown sugar, peanuts and butter. Use hands to blend the peanut mixture. Fold in evaporated milk. Spread mixture into prepared pans.
Bake in preheated oven for 8 to 10 minutes, or until center of crust is golden and a knife inserted into center of pie comes out clean. Allow to cool completely.
To make the frosting: Beat cream cheese and butter together in a medium mixer bowl until smooth and creamy. Beat in the evaporated milk over a low speed, beginning with medium speed. Beat in the pecans, then the evaporated milk mixture.
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