1 (9 inch) prepared graham cracker crust
1 cup sweetened, frozen orange juice concentrate
2 tablespoons lemon juice
1 (9 ounce) can frozen lemonade concentrate
2 tablespoons lemon zest
1 (15 ounce) can evaporated milk
1 cup white sugar
2 tablespoons lemon juice
1 (4 ounce) can crushed pineapple, drained
1 cup sliced almonds
1 cup chopped walnuts
1 (14 ounce) can sliced pineapple, drained
In a medium saucepan, mix orange juice concentrate, lemon juice concentrate, lemon zest and lemon zest. Bring to a boil, stirring frequently. Reduce heat to low, and boil, stirring constantly, for 5 minutes. Add lemonade concentrate and lemon zest. Bring mixture to a boil, stirring constantly, for 2 minutes.
Gently stir together lemonade concentrate, lemon juice concentrate, lemon zest and lemon zest. Boil mixture for 10 minutes. Fill crust with pie filling. Chill in refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Cool. Whisk together pineapple juice, pineapple, brown sugar, flour, baking powder, salt, cinnamon and nutmeg; pour mixture over pie crust.
Place pineapple slices around top of pie crust. Pour pineapple filling into pie crust.
Place pineapple slices around evenly over pineapple crust. Garnish pineapple slices with chopped walnuts, sliced pineapple and pineapple.
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