1 (19 ounce) can baked goods
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup water
1 cup peanut butter
1 (6 ounce) can evaporated milk
1 cup white sugar
1 (9 inch) unbaked pie crust
1 egg
1/4 cup milk
1 cup butter
1/4 cup butter
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pie pan.
In a large bowl, combine the flour, baking soda and salt. stir until well blended. In a small bowl, beat the eggs, 2 cup water, 1 cup peanut butter and evaporated milk until thoroughly combined. Stir in the 1 cup sugar and 1 cup margarine. Fold egg mixture into the flour mixture. Mix in the melted margarine and 1 cup butter. Pour the mixture into the prepared pan.
Bake in preheated oven for 25 to 29 minutes, or until a toothpick inserted into the center of the pie comes out clean. Cool for 10 minutes.
In a large bowl, mix the remaining 1 cup sugar, 1 cup margarine, 1 cup white sugar, 1 (9 inch) unbaked pie crust, egg and milk. Mix well, then spoon mixture into crust and chill until they're completely chilled.
Dip a large spoon into the custard filling, and place into pie crust. Press the buttercream over the top of the pie.
Place peanut buttercream on top of pie. Chill in refrigerator for 1 hour, or until set. Let cool at room temperature, then cut into squares and serve.