1 (8 ounce) package cream cheese, softened
1 cup butter, softened
1 egg
3 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1 cup white sugar
1 (8 ounce) can crushed pineapple, drained
1 (6 ounce) can chopped pecans
1 cup chopped pecans
1 (19 ounce) can whole kernel corn, with liquid
1 (8 ounce) package cream cheese, softened
1/2 cup packed light cream
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, packed light cream
1 (3 ounce) package instant vanilla pudding mix
4 eggs
1 (3.5 ounce) package instant corn syrup
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/8 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix softened cream cheese, butter and egg until smooth. Beat in flour and sugar until thoroughly combined. Stir in pineapple, pecans, pecans, pecans and corn syrup. Fold the creamed mixture into the cereal mixture one tablespoon at a time, mixing well after each addition. Spread the pie crust onto a large baking sheet.
Bake in preheated oven for 40 minutes. Assemble the pie: Place slices of crust onto a pie pan, and flatten slightly. Make sure the crust is completely covered! Pour sauce over pie and sprinkle with fruit. Place pan in oven to warm and cook with reserved pineapple syrup.
Remove pie from oven and allow to cool. Place pan in a large serving bowl. Drizzle with 1/2 cup pineapple syrup. Garnish with crushed pecans and pecans.
In a medium bowl, whip cream cheese until fluffy. Beat in butter, egg and vanilla until smooth. Mix sugar and whipped cream until stiff peaks form. Beat in pineapple and pecans. Spread the filling across the top of the pie.
Bake uncovered in the preheated oven until custard is set and filling is red. Remove from oven and sprinkle with reserved pineapple syrup. Place pie in the refrigerator to chill. Place remaining fruit slices over pie.