2 eggs
1 1/2 cups milk
2 tablespoons butter, softened
1 (8 ounce) package cream cheese
1 cup milk
1 1/2 cups pineapple juice
1 teaspoon vanilla extract
1 1/2 teaspoons vegetable oil
2 cups heavy whipping cream
1 1/2 cups chopped pecans
3 tablespoons white sugar
1 teaspoon vanilla extract
1 teaspoon flour
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
1 (9 inch) sponge cake
In a large bowl, beat eggs and milk together. Beat butter, cream cheese, milk mixture, pineapple juice, cream, 1 1/2 cup pineapple by the scoops with chopsticks. Stir the oil into the mixer bowl and beat with instant coffee until well blended. Beat in the flour, 1/8 teaspoon salt, cinnamon and pecans. Beat mixture into the flour mixture until just blended.
Pour batter into a 9 inch prepared springform pan. Cover pan tightly with foil. Refrigerate overnight.
When the pan is cool, remove foil and gently set pan in the refrigerator to prevent sticking.
When ready to serve, pour cream mixture into the prepared pie shell. Spread over pie. Trim crust to fit.
When pie is served, spoon cream filling mixture over pie. Top with pecans and repeat with pineapple, cream, pecans and sugar. Chill until serving.
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