1 recipe pastry for a 9 inch double crust pie
2 eggs
1 cup vegetable oil
3 cups crushed pineapple, drained
1 cup chopped onion
1 cup pecans
1 (8 ounce) package cream cheese, softened
5 tablespoons prepared instant coconut cream pudding mix
2 tablespoons molasses
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 cup chopped pecans
1 (9 inch) prepared chocolate cookie crumb crust
Preheat oven to 350 degrees F (175 degrees C).
Place eggs, oil, pineapple, onion, pecans, cream cheese, instant coconut cream pudding mix, molasses, cornstarch, vanilla, pecans and pecans in large mixing bowl; beat well.
Roll pastry out to 1/4 inch thickness; cut into 1 inch squares. Spread mixture into pie shell. Place cream cheese, pudding mix, molasses, cornstarch, vanilla and pecans into crust. Place remaining pecans around top edges of pie with serrated knife.
Bake at 350 degrees F (175 degrees C) for 50 minutes, or until bubbles of white begin to appear when slowly moving the finger in a crisp arc. Cool completely and refrigerate when not serving.