1 (9 inch) pie crust, baked
2 eggs
1/2 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups packed light brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 (15 ounce) can crushed pineapple, juice reserved
1/2 cup chopped pecans
1 (19 ounce) can crushed pineapple with juice
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat eggs and sugar until light and fluffy. Stir in the vanilla. Beat in brown sugar, baking powder and baking soda. Mix together. Spread evenly into the pie pan.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the pie comes out clean. Remove from oven and let cool completely. Frost with pecan halves. Cut remaining pecans into 1/2 cup slices. Top with cream cheese and spread over pie. Chill in refrigerator.