Beat the eggs and milk.
Put into a bowl and add the bread and soak.
Heat the butter in a frying pan.
Fry the saturated bread until it is golden brown on each side.
Butter a 9x13 inch baking dish and set aside. Butter a 3 quart saucepan.
Place buttered saucepan over medium heat, and combine sugar, evaporated milk and 1 cup butter within. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Remove from heat and stir in peanut butter and marshmallow creme. Beat vigorously until smooth. Pour quickly into prepared baking dish. Let cool completely before cutting into squares.
Butter a 12 cup muffin tin.
Combine marshmallows and butter over medium heat in a saucepan; stir until the butter and marshmallows have melted. Stir in the chow mein noodles, coat well. Butter fingers and press the mixture into the bottom and sides of the prepared muffin tin. Refrigerate until firm.
Grease two 9-inch pie plates.
Pulse flour, baking powder, 1/2 cup sugar, and salt in a food processor several times until combined.
Place butter into the flour mixture and pulse just until butter resembles coarse crumbs. Mix in 1 egg and vanilla extract; process until dough holds together, about 30 seconds.
Place dough on a well-floured work surface, divide in half, and roll each piece into a 9-inch round crust.
Fit crusts into the prepared pie plates and freeze for 1 hour.
Bring water to a boil in a saucepan; stir in rice and return to a boil. Reduce heat to medium-low, cover, and cook until rice has absorbed the water, about 20 minutes.
Stir milk into the rice and bring to a simmer; cook until thickened, stirring often, about 10 more minutes. Set rice mixture aside to cool.
Preheat oven to 325 degrees F (165 degrees C).
Beat ricotta cheese, 1 cup sugar, lemon juice, lemon zest, and 6 eggs together in a bowl until smooth. Stir in cooked rice mixture and crushed pineapple until thoroughly combined.
Divide the filling between the 2 cold pie crusts
Bake in the preheated oven until the filling is set and the tops are golden brown, about 90 minutes. Cool on racks.