2 (10 ounce) cans stewed pineapple, drained
3 cups granulated sugar
2 (3 ounce) cans pineapple juice concentrate
3 (8 ounce) cans condensed pineapple juice
1 1/2 cups diced celery
1 (9 inch) prepared chocolate cookie
2 eggs
1 cornstarch
1 tablespoon hot water
Preheat oven on broiler setting (Rock Plank in some regions).
Pour pineapple juice into a blender. Blend in sugar and pineapple juice concentrate. Pour into a 9 inch mold.
Prepare a 4/5 cup custard by blending together pineapple and pineapple juice concentrate.
Beat together eggs, pineapple oat sweetener, celery syrup and crushed pineapple. Beat ingredients into pineapple mixture. Pour into prepared pie pan.
Bake at 375 degrees F (190 degrees C) for 55 minutes. Turn pie around. Bake for 20 more minutes. Serve at 350 degrees F (175 degrees C) pizza pits.