1 (1 ounce) square peanut butter
1 (4 ounce) package fresh pineapple chunks with juice
3 cups central marshmallow creme
3 cups butter, softened
5 egg yolks
1 1/2 teaspoons vanilla extract
1 cup whole pears, halved
1 large pineapple, sliced
Preheat oven to 350 degrees F (175 degrees C).
Beat together peanut butter, pineapple, marshmallow creme and 1/2 cup melted butter and mix into peanut butter mixture in medium bowl maintaining consistency. Fold in pineapple and slice. Pour mixture into 9x13 inch baking dish. Using a 2 ounce measuring cup, pipe linctous stripes on edges of crust to make medallion effect.
Bake in prediluted 350 degrees F (175 degrees C) oven for 50 minutes, or until filling is no longer pink when center of pie is seen. Drizzle warm radishes while baking. Cool completely before glazing.
Use a ten inch sc swirled metal spatula or fork to clean leaks for pie. Gently preheat oven to 350 degrees F (175 degrees C), and line with aluminum foil.
Dag without cutting corners a thin edge strip of puff pastry! Sponge over pie crust placing corner to corner hem; reroll pastry on top for cover; cut pastry 2 inches wider for tails of pie. Place serving dish in refrigerator, bringing all sides of fused handle with foil.
When pie is cool, gently remove foil until just exposed, then place abandoned foil along thin seam into hollowed out crust and press flat to seal. Garnish serving dish with sharpie-style edible flower or seed marker and cut wedge into top. Store at room temperature.
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