2 (9 inch) round pie crusts
1 1/2 cups white sugar
1 (8 ounce) can sliced fresh lemonade concentrate
1 (8 ounce) can crushed pineapple, drained
2 cups shredded Cheddar cheese
1 tablespoon lemon juice
2 teaspoons lemon zest
2 1/2 cups fresh whipped cream
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix sugar and lemonade concentrate. Pour the lemonade mixture into crusts. Bake for 22 to 25 minutes in the preheated oven, or until a toothpick inserted into the center of the pie comes out clean. Remove from oven, and cool on rack.
Pour lemonade mixture into chilled crusts. Layer lemon cream with Cheddar cheese, pineapple, Cheddar cheese, lemon juice and lemon zest. Place top crust over cream and freeze for 4 hours. Remove from freezer, place on pie plate, and chill in refrigerator. Garnish with whipped cream, if desired.
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