2 (3 ounce) packages Amish Peanut Butter Pie Crusts
1/2 cup brown sugar
1 cup white sugar
1 egg
1 tablespoon lemon juice
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1 (8 ounce) can crushed pineapple with juice
2 cups buttermilk
1 cup custards' sugar for dusting
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pie dish pans.
In a large bowl, mix: brown sugar, white sugar, egg, lemon juice, flour, baking powder, vanilla and chopped walnuts.
Arrange 2 tablespoons butter in the bottom of another dish. Pour pineapple mixture over butter. Dust with chocolate dust.
Bake in preheated oven for 45 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Bake an additional 30 minutes. Serve warm.
Remove pie from oven, and let cool on rack of a large shallow baking sheet for 10 minutes. Remove the crust from the refrigerator, and turn out onto a clean sheet.
Melt 3 tablespoons butter in a large saucepan over medium heat. Stir in cream cheese and 1/4 cup margarine. Mix until smooth. Spread pineapple mixture over peanut butter layer.
In a large bowl, beat cream cheese and margarine until well combined. Mix in pineapple; spread over jelly topping and peanut butter layer.
Combine custards, sugar, flour, baking powder and vanilla in a medium bowl. Pour over peanut butter jelly layer, and sprinkle with walnuts, candy sprinkles and peanut bits. Spread over jelly topping.
Bake in preheated oven for 40 minutes. Reduce temperature to 350 degrees F (175 degrees C). Bake an additional 10 minutes. Cool before frosting. Garnish with sprinkles of pineapple if desired.