2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon salt
1 tablespoon dijon mustard
1 teaspoon dried thyme
1 (13 ounce) can crushed pineapple, drained
1 (1 pound) package cream cheese, softened
1 cup white sugar
1 cup butter
3 eggs
1 egg yolk
2 tablespoons kirsch
2 tablespoons molasses
1/4 cup cornstarch
4 ounces water
In a mixing bowl, mix together paprika, garlic powder, salt, dijon mustard, thyme, pineapple, cream cheese, white sugar, butter and eggs. Beat one hour in a small bowl, then refrigerate mixture until ready to use. Carefully set aside.
In a saucepan, combine the egg yolk, molasses, cornstarch and water. Bring mixture to a boil over medium heat. Boil, stirring until mixture comes to a gentle-thick consistency, about 1 minute. Remove from heat and stir in egg yolk, molasses and cream cheese. Pour mixture into 12 pastry shells.
Place pastry shell on foil or platter. Grill 10 minutes in a large slow cooker. Remove pan from pan and open edges of pastry shell to cool completely before cutting off top of pastry shell.