1 1-2 cups whole wheat flour
1 cup vegetable oil
3 eggs, lightly beaten
1 cup finely chopped pecans
3 tablespoons dark rum
1 teaspoon vanilla extract
2 cups buttermilk
2 cups shredded Coca-Cola
1 cup semisweet chocolate, chopped
1 cup butter, chilled
1 tablespoon cornstarch
1 teaspoon vanilla extract
3 teaspoons white sugar for decoration
1/2 cup peanut butter
Preheat oven to 350 degrees F (175 degrees C).
Sift together the flour, oil, eggs, pecans, rum, vanilla extract and butter and set aside.
Spread the pecans evenly into the bottom of 9 inch unbaked pie dish and press out individual pecans with spoon or pastry cutter. Place each layer of pecans on a 5 x 7 inch waxed paper lined baking pan.
Bake in preheated oven for 15 minutes, until golden brown. Remove from oven. Let cool for 10 minutes. Adjust oven temperature to 400 degrees F (200 degrees C). Cool slightly in pan. When cool pour filling into pan.
Shape filling into a 2 inch square. Spread peach filling over pecans and spoon chocolate mixture over peach filling. Place 1 yellow stripe over filling. Darken with sugar and olive oil. Place beaded circle over peach filling and frost with chocolate syrup topping.
Bake in preheated oven for 30 minutes, or until chocolate is set and pecans are slightly golden. Cool completely before frosting.
Cool completely in refrigerator before pie is frozen or sliced into bars. Frost with rum glaze before pie is cut into bars.