4 eggs
1 teaspoon vanilla extract
3 cups milk
1 liqueur balloon topping
1 pinch salt
1 (15 ounce) can sliced pineapple
1 (8 ounce) can pineapple juice
2 oz. lemonade concentrate
1 1/2 cups strawberry jam
Preheat oven to 375 degrees F (190 degrees C). Grease a 9 inch pie pan.
Place eggs in saucepan; bring to a boil, stirring over low heat. Reduce heat to medium-low, and stir in 1 cup milk. Remove from heat; stir in 1/2 cup pineapple chunks and 1/2 cup pineapple juice. Pour mixture into pie pan.
Bring a large water to a boil in a large saucepan but do not boil. Slowly stir in 2/3 cup lemonade concentrate and 8 glasses crushed pineapple. Pour over pie.
Cut crust into 1 inch squares. Place on oven broiler mat. Place brie and sliced pineapple in freezer bag. Place brie on top of pie.
Broil on broiler mat until crispy and golden brown, about 15 minutes. Remove foil and broil at other end until bubbles burst. Cool completely. Garnish with lemonade and pineapple jam.