1 cup butter, softened
1/2 cup peanut butter
1/2 cup white sugar
1 (16 ounce) can crushed pineapple
1 1/2 cups egg yolks, beaten
1 (8 ounce) can crushed pineapple
2 teaspoons baking soda
1 cup milk
1 (8 ounce) package cream cheese
1 tablespoon mini brown sugar
1 (8 ounce) can sliced pecans
1/2 cup chopped peanuts
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch pie pan.
In a large bowl, cream together butter, peanut butter, sugar and pecans. Stir in eggs, pineapple, egg yolks and crushed pineapple. Beat until well mixed. Gradually beat in pumpkin and cream cheese. Mix 3 minutes with pastry blender or by hand until mixture is smooth. Fold 1/2 cup peanuts into cream cheese mixture. Pour batter into prepared pan.
Bake in preheated oven for 30 to 35 minutes, or until knife inserted into center of pie comes out clean. While cake is baking, remove from oven and brush sides of pan with 1/2 cup of peanut butter glaze. Allow to cool. Placed on a serving plate. Chill and chill until serving.
To make Peanut Glaze: Mix 1/2 cup peanut butter and 1/2 cup crushed pineapple in medium saucepan. Bring to a boil, stirring constantly. Remove from heat, allow to cool and stir in brown sugar, pecans and chopped peanuts. Pour over cake while still warm.
Cool cake completely before removing from heat. Sprinkle top with whipped cream, and press pecans on top. Drizzle glaze over cake while in refrigerator. Store in refrigerator. Chill 8 hours or overnight.