1/4 cup peanut butter
1/2 cup butter
1 cup almond butter
1 (15 ounce) can peanuts
1 cup marshmallows
1 cup chopped dates
Preheat oven to 350 degrees F (175 degrees C).
In a small saucepan over medium heat, combine peanut butter, butter, almonds butter and peanuts. Bring mixture to a rolling boil, stirring constantly. Pour sauce over pie and let cool, stirring occasionally, until consistency of thick syrup. Heat to 375 degrees F (190 degrees C).
Arrange peanuts in a single layer aside against the bottom of a 9 inch pie pan. Beat marshmallow creme in a separate medium bowl until a slushy consistency is reached with an electric food processor or blender.
With a pastry or fork, scoop the peanut butter mixture into the creme mixture. Spread over peanuts. Roll out the dates and place in the creme mixture. Cover and refrigerate until completely set but not set on top, about 1 hour. Serve at room temperature.