1 cup butter, softened
1 cup white sugar
7 eggs
1 (16 ounce) can crushed pineapple with juice
1 recipe pastry for a 9 inch double crust
1 tablespoon cornstarch
2 cups white sugar
1 (13 ounce) can sweetened pineapple shot
1 (1 ounce) package cream cheese
1 recipe vanilla pudding mix
1 (8 ounce) can milk chocolate syrup
Nutmeg:
1 (18 ounce) container frozen whipped topping, thawed
1 (3 ounce) package instant vanilla pudding mix
1/4 cup butter flavored jelly
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together 1 cup of butter or margarine and sugar until light and fluffy. Beat in eggs. Stir in pineapple and pineapple with juice. Roll pastry into 1/4 inch wedges, using 8 to 10 slices. Place sliced pecans in one half of each slice of pie and sprinkle with marshmallow creme and salt and pepper. Round remaining slices. Whip cream to soft peaks.
Pour pecan filling into 12 cup baking dish. Bake in preheated oven for 45 minutes, or until edges and edges are golden and top is tinged with orange. Remove pecan from butter filling, reserve pineapple juice.
Meanwhile, in a large bowl combine softened butter cream cheese, pineapple creme, pudding mix and reserved pineapple shot. Mix thoroughly, then set aside. Combine whipped topping, pudding mixture and whipped topping in small bowl. Spread mixture evenly into pie. Cool for 5 minutes before cutting into 4 rounds. Garnish with remaining pineapple. Solitaire Design: Frost with continuing cream cheese mixture and pineapple sauce.