1 (8 ounce) package cream cheese, softened
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant blueberry pie filling
1 (8 ounce) can whole pineapple, drained
4 eggs
6 (1 ounce) squares semisweet chocolate
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
Combine cream cheese, pudding mix and blueberry pie filling in blender or food processor; blend until smooth. Spread over pie crust. Cover and refrigerate until set.
In a small bowl, beat eggs until frothy. In a separate bowl, whisk together sugar and 1/2 cup pineapple juice. Beat eggs into peach mixture; add pecans. Pour into pie shell.
Bake in preheated oven for 20 minutes or until toothpick inserted in center comes out clean. Cool completely before cutting into 1/2 inch squares. Chill pie in refrigerator.
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