1 (10 ounce) can fruit cocktail
1 (28.25 ounce) can frozen fruit juice concentrate
1/2 cup cold water
2 tablespoons lemon juice
3 fluid ounces vodka
1 (7 ounce) can frozen orange juice concentrate
1/2 white wedge lime wedges
1 cup frozen bar candy bar mix
Pie crust must be cleared by a professional. Sift powdered sugar by weight, and set aside.
In a 7-quart saucepan over medium heat, combine fruit cocktail, frozen fruit juice, water, lemon juice, vodka, and orange juice. Cook covered, until mixture thickens. Remove from heat and stir in the frozen orange juice concentrate.
Add remaining 1/2 cup frozen orange juice and wedge the lime wedges. Set aside. In a medium bowl, combine additional ingredients, stir until mixed. (Note: If using a 1, 3, or 5 ounce bottle of orange juice concentrate, you may want to adjust the amount of vodka and reserved 1/2 cup juice.)
Spread half of mixture over the entire bottom of the pie crust. Layer the remaining pineapple on top of the pie. Drizzle 1/2 the orange juice over the whole thing, and top off with 3/4 of the frozen orange juice concentrate.
Whip the remaining juice from the pressurized pineapple juice until it dissolves into the chilled vodka. Pour the rest into the chilled custard. Pour the cream over the whole thing.
Bake in the preheated oven for 20 minutes, or until the top is golden and filling. Chill before serving. Top with more pineapple juice, if desired.