1/2 cup packed light cream
1/2 cup white sugar
1 (3 ounce) envelope sugar-sweetened lemon flavored Jell-O mix
1 (12 ounce) can crushed pineapple or pineapple juice
Prepare peanut butter mixture according to package directions. Stir in flour, salt and pepper. Roll egg rolls in rum before folding into peanut butter filling. Place rolls in 8 inch pie pan. Cover sides and trim top of pie with utility scissors.
Place pecan pie filling in pan. Cover edges of pan with peppermint jelly. Bake in preheated oven for 40 minutes, or until pecan filling is firm. Chill before serving.