1 (12 ounce) package cream cheese, softened
1 (4 ounce) can crushed pineapple with juice
1 1/2 cups white sugar
1 (6 ounce) can evaporated milk
1 1/2 cups vegetable oil
4 eggs
8 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup white sugar for decoration
1/2 cup butter or margarine, melted
2 cups butter, softened
2 cups milk, whipped
1/2 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Place cream cheese and pineapple in medium bowl; add juice. Beat together sugar, evaporated milk, oil, eggs, flour, baking powder, baking soda and salt. Gradually beat in cream cheese mixture. Pour batter into pie crust. Cover and refrigerate overnight.
Pie will harden within hour on the baking sheet. It can be served refrigerated or frozen.