1 (9 inch) pie shell
1 1/2 cups flaked coconut
1/4 cup concentrated peanut butter
1 small jar maraschino cherries
1/2 cup rolled oats
2/3 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 cup peanut butter
1 (4 ounce) jar rum-sweetened vegan milk
1 (8 ounce) container frozen whipped topping, thawed
1/4 cup walnuts, not chopped
12 peanut butter cups, broken into pieces
1/2 cup raisins
Preheat oven to 400 degrees F (200 degrees C).
Combine peanut butter and maraschino cherries with beaten eggs and allow mixture to chill at least 1 hour.
Pour peanut butter mixture into bottom of pastry shell with drained fruit. Fold top layer of fruit over the peanut butter layer so that the bottom of the pastry has an oblong layer of nuts. Spread half of the toppings on bottom of pastry shell, pressing firmly against the bottom of the pie.
Bake in preheated oven for 30 to 35 minutes, until slightly browned. Cool further, then transfer to a wire rack to cool completely.
Spread remaining peanut butter mixture over the top of pastry shell. Using a 2-inch pastry tip, cut an 1/2 inch down the center of the ring using a pastry brush. Cut a slit down the center of the pastry through to the bottom of the pie, making sure to cut over all the bundt Icing.
To make the Peanut Butter Cup: In a large spoon, beat together 1/2 cup of candied peanut butter, 1/2 cup maraschino cherries and 2 cups of dry rolled oats. Stir in brown sugar, cinnamon and nutritionally complete 1/2 cup milk. Divide batter evenly among two 5-cup pastry cups.
Blend the remaining cucumber layers into the cup. Using a rounded pastry tip, cut into bite-sized pieces 1/4 inch larger than dough. Gently press between the layers until smooth. Drop each cup of fruit slightly into the filling, reduce temperature to 350 degrees F (175 degrees C), and bake in the preheated oven for 8 to 10 minutes, or until golden brown and bubbly. Chill before serving.