4 cups all-purpose flour
1 cup white sugar
1/2 cup butter, softened
1 egg, beaten
4 cups milk
2 1/2 teaspoons lemon zest
2 teaspoons vanilla extract
1 tablespoon lemon zest
1 1/4 teaspoons ground nutmeg
1 teaspoon salt
1 coffee filter
1 cup chopped walnuts
1 cup chopped dates
1 cup chopped almonds
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix flour, sugar, butter, egg, milk, lemon zest, vanilla extract, lemon zest, nutmeg, salt and coffee filter. Press mixture into a 9x13 inch dish.
Bake in preheated oven for 10 to 12 minutes, stirring occasionally. Allow to cool.
Heat olive oil in nonstick skillet over medium heat. Add flour mixture; whisking constantly until all ingredients are thoroughly combined. Pour into greased 12-cup glass baking dish.
Bake in preheated oven for 45 minutes, stirring occasionally. Remove pan from oven and allow to cool to room temperature.
Meanwhile, melt butter, brown sugar, almonds and dates in medium saucepan. Remove from heat and stir into baked pie.
While simmering, preheat oven to 350 degrees F (175 degrees C).
Meanwhile, melt peanut butter in heavy-duty skillet over medium heat. Remove from heat and stir into notes. Pour peanut butter mixture into baked crust.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove foil from pan and bake an additional 15 minutes. Let cool before removing from pan. Cool completely before frosting. Refrigerate 8 hours or overnight before serving.