1 (15 ounce) can sliced pineapple
1/3 cup butter, softened
1 teaspoon lemon zest
1 1/2 cups white sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
2 teaspoons cream-style wheat
1 teaspoon corn syrup
1 (7 ounce) can frozen orange juice concentrate
1 2/3 fluid ounces coffee flavored liqueur
6 cups milk
1/4 cup butter, softened
2 tablespoons lemon zest
1 teaspoon lemon zest
1/4 teaspoon grated lemon zest
In a medium bowl, mix pineapple, butter, lemon zest, sugar, flour, vanilla and cream-style wheat. Transfer mixture to a shallow bowl and shake well then draw into the center to seal.
In a large mixing bowl, combine orange juice concentrate, ice cream, pineapple mixture and orange juice concentrate. Mix thoroughly and sprinkle mixture on top of pineapple cream cheese resting in marinade. Place on greased cookie sheet. Chill. Place wrapped pineapple cream cheese on waxed paper, cool and chill for up to a week. It can be frozen.
While the pineapple cream cheese is chilling, bring a large pot of water to a boil. Mix together orange juice concentrate with lime juice and pour into pie shell.
In a large mixing bowl, cream in the butter, lemon zest, lemon zest and orange zest. Mix until just blended. Pour filling into pie and let stand overnight in refrigerator.
When the filling is tender, shape mixture into a mound. Fold filling into pineapple filling. Twist top and bottom edges of pie. Refrigerate all night.
When pie is cool, cut into squares. Store sliced pie slices in refrigerator.