1 (15 ounce) can crushed pineapple
1 (21 ounce) can sliced dates
2 eggs, beaten
3/4 cup butter, softened
1/2 teaspoon vanilla extract
2 cups whipped heavy cream
1 (8 ounce) package cream cheese, softened
1/4 cup lemon juice
Preheat oven to 350 degrees F (175 degrees C).
Place sliced pineapple in a medium bowl. Stir in dates and eggs. Combine eggs and 1/2 cup butter; mix well. Insert knife into shallow part of pineapple.
Pour pineapple mixture into pie crust, and sprinkle cream cheese over pineapple. Top with lemon juice.
Bake in preheated oven for 40 minutes. Cool completely in pan on wire rack. Chill pies 8 hours or overnight in refrigerator.