1 (9 inch) prepared graham cracker crust
2 cups plus 2 tablespoons margarine
1 cup white sugar
6 tablespoons white sugar
1 tablespoon vegetable oil
1 cup milk
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1 cup butter, chilled
1 (8 ounce) can sweetened condensed milk
1 cup chopped pecans
1 (15 ounce) can pitted dates, drained
5 cups miniature marshmallows
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch square pan.
In a large bowl, cream together the margarine and sugar. Beat in the white sugar while whipping cream. Beat in the oil, using an electric mixer, until you reach a plug in the middle of the mixture. Beat in the milk and vanilla until thin. Beat in the flour mixture alternately with the egg. Finally, beat in the flour mixture until just incorporated.
Spread half of the cream cheese mixture into the bottom of the prepared pan. Spread half of the peanut butter over the cream cheese mixture. Pour half of the cream cheese mixture over the peanut butter layer. Place remaining half of the cream cheese mixture over the peanut butter.
Bake at 350 degrees F (175 degrees C) for 10 minutes. Remove from oven and pour chocolate filling over pie. Chill at least 3 hours before serving.