1 (9 inch) pie crust
1 (3 ounce) package instant pineapple pudding mix
1 (3 ounce) package instant vanilla pudding mix
1/2 cup vodka
1 tablespoon orange juice
1 teaspoon lemon juice
1 1/2 cups heavy cream
1 recipe pastry for a 9 inch double crust pie or pie crust
1/2 cup white sugar
1/4 teaspoon lemon zest
1/4 teaspoon lemon zest (optional)
1 cup buttermilk
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch square pan or pie pan.
In a medium bowl, combine pudding mix, pudding mix, vanilla pudding, vodka, orange juice, lemon juice, cream and sugar. Mix well and spread evenly into the prepared pan.
Bake in the preheated oven for 30 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue cooking, stirring occasionally, for 20 minutes. Cool completely, and cut into squares.
To make the filling: In a large bowl, beat whipped cream until soft peaks form. Fold whipped cream into pineapple mixture. Pour mixture into prepared pan.
To serve: Divide pineapple mixture into two portions; pour over pie. Top each piece of pie with slice of crabmeat or crab legs, or any combination.
Place crabmeat slices on top of the foil around the crust. Place crabmeat on bottom of pie. Drizzle with cherry schnapps.
Bake for 50 minutes or until bubbly; serve hot.