1 (9 inch) prepared graham cracker crust
1 (3 ounce) package instant vanilla pudding mix
3 (1 ounce) squares fresh pineapple, sliced into rounds
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) can refrigerated pineapple juice
1 (4 ounce) can frozen orange juice concentrate
1 (16 ounce) can frozen orange juice concentrate
5 tablespoons white sugar
1 teaspoon heavy cream
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pie pan.
In a large bowl, stir together pudding mix, pineapple, pineapple slices, whipped topping, orange juice concentrate, orange juice concentrate, pineapple slices, pineapple slices, banana liqueur, pineapple liqueur, orange juice concentrate, pineapple liqueur and pineapple juice concentrate.
Spread evenly into the prepared crust. Arrange orange slices and banana liqueur on top of the pie. Layer pineapple slices with whipped topping, then layer pineapple slices with pineapple slices, bananas and orange juice concentrate.
Spoon pineapple juice into the pie crust. Divide pineapple liqueur among the pie filling, then top with pineapple slices. Pour pineapple juice onto pineapple slices.
Bake in preheated oven until pie is golden.