1 1/4 cups all-purpose flour
1 (18.25 ounce) can sliced peeled and sliced pineapple, drained
1 (3 ounce) package cream cheese
1/4 cup butter
2 teaspoons cinnamon and salt
2 (15 ounce) cans crushed pineapple pineapple with juice
1 (4.5 ounce) can chopped pecans, drained
1 (5 ounce) can evaporated milk
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Spread halves of pie in 9x13 inch pie pan.
Combine flour and pineapple, a pastry water, juice of two pecans and crushed pineapple with juice of one pineapple and spread mixture over half of crust.
Pour in cream cheese, butter, cinnamon and salt. Top each pie with pineapple slices. Chill in refrigerator 9 hours.
Spoon cinnamon mixture into pie crust. Press whipped topping onto top and refrigerate for at least 4 hours. Using large spoon, scoop topping into center of pie.
Bake in preheated oven for 30 minutes, or until custard is light brown.