2 eggs
1/2 cup butter, softened
2 eggs
1/2 cup white sugar
1 cup milk
1 teaspoon vegetable oil
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with nonstick spray.
In a large bowl, mix eggs, butter, sugar, milk, oil, vanilla extract, vanilla extract and flour. Mix until well blended. Fold into the crepe batter. Spread mixture over the bottom of the prepared pan.
Bake at 350 degrees F (175 degrees C) for 40 minutes. Turn the oven off and let cool until a small amount of glaze covering the bottom of the pan dries out. Remove pan from pan, and cool completely before removing foil. Placing pecans on top of pie will make it drier and easier to take off the glass.
Remove foil from top of pie and remove pan from foil. Arrange cake in a single layer on top of hot pan. Place sliced almonds on top and cut side down. Pour egg custard over cake.
Meanwhile, heat butter in the microwave oven over medium heat. Add 1/3 cup sugar, and microwave until mixture is melted and smooth. Gradually stir in 1/2 cup milk and oil. Return pan to heat. Heat to 350 degrees F (175 degrees C). Spread pecans on top of cake. Place crushed peanut butter on top of cake; beat until smooth. Spread over pecans. Place on top of cake. Cool completely.