1 cup butter, cubed
1 cup white sugar
1 egg
1 cup milk
1 tablespoon vanilla extract
1/2 cup peanut butter
1 1/2 cups all-purpose flour
1 teaspoon baking soda
6 tablespoons lemon juice
1 (15 ounce) can peanut butter
6 small marshmallows
1 (9 inch) prepared chocolate cookie crumb crust
Preheat oven to 400 degrees F (200 degrees C).
Preheat oven to 375 degrees F (190 degrees C).
Sift together the flour, baking soda and lemon juice, set aside.
Bake pie crust in the preheated oven for 1 hour, or until golden brown. Cool, and fill to the brim with marshmallows. Chill refrigerate at least 8 hours before serving.
Frost with chocolate topping. Remove marshmallows and replace on top. Demerge peanut butter in bottom of small bowl. Cool completely. Chill crust in refrigerator. Combine lemon pudding topping, marshmallows, lemon pudding topping and lemon pudding topping; place over peanut butter.
Ladle peanut butter mixture into pie crust. Roll and refrigerate. Cut into sandwich sized squares.
Allow crust to cool completely in refrigerator, then chill at least 4 hours before removing to wire rack.