1 prepared 9 inch prepared vegan pie crust
1 (9 inch) prepared cookie crumb crust
3 eggs, beaten
1 2/3 cups unsalted, unsweetened white sugar
2 tablespoons dry oats
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup marshmallow creme
1/2 cup butter, softened
1 cup buttermilk
1/4 cup Granulated milk
1/2 cup buttermilk
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Spray cookie sheets with nondairy flavored spray.
Melt 1/2 cup butter, 1 cup buttermilk, 1/4 cup sugar, 1/4 teaspoon salt and 1 teaspoon vanilla extract in a medium bowl. Stir in 3 tablespoons custard mixture, stirring until smooth.
Pour half of mixture into pie crust. Layer remaining mixture under and around spread of frosting and sprinkle mixture over frosting. Press edges of pastry snugly shut with fork just until frosting begins to glaze over filling. Chill in refrigerator 12 hours or overnight.
Remove fudge layer from refrigerator 12 hours or overnight. Remove 2 hours before making pastry. Combine 1/2 cup sugar or 1/2 cup unsweetened cocoa powder in small plastic bowl and set aside 1/4 cup at room temperature. Beat 2 eggs, one at a time, in large bowl. Beat