1 (3 ounce) package cream cheese, softened
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/3 cup butter, softened
1 (8 ounce) can sliced pineapple, drained
1 (9 inch) prepared graham cracker crust
Preheat oven to 350 degrees F (175 degrees C).
For the filling: In a medium mixing bowl, beat cream cheese and sugar until smooth. Beat in the butter. Add pineapple slices and pineapple preserves. Mix well.
For the crust: Bring two 9 inch pie pans, 1/2 filled, and 2 inches apart, 2/3 filled. Spread cream cheese mixture over pie plates. Place pineapple mixture on top of cream cheese mixture. Make 2 slits in bottom of pie crust.
Bake in preheated oven for 40 minutes, or until a toothpick inserted into center of pie comes out clean. Serve warm.