1 (18 ounce) can crushed pineapple with juice
1 (8 ounce) package cream cheese
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 cup chopped pecans
1 small egg
2 tablespoons milk
2 tablespoons lemon juice
1/2 cup brown sugar
1 (8 ounce) package frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package vanilla pudding
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
Place pineapple in the bottom of a 9 inch springform pan. Pour pineapple juice into the bottom of the springform pan. Fill and seal the bottom of the pan with pineapple.
Melt cream cheese in a medium saucepan. Spread pineapple over cream cheese. Place pecans in the center of the pineapple, and sprinkle with lemon juice.
In a large bowl, beat eggs until frothy. Add milk, lemon juice, brown sugar and whipped topping. Stir to coat. Spread pineapple mixture in the bottom of the springform pan.
Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the pie comes out clean. Cool completely before frosting.