1 (9 inch) prepared graham cracker crust
3 large creamers, cold
1 cup finely chopped pecans
2 1/2 cups whole milk powder
3/4 cup nonfat milk
1 1/4 teaspoons skim milk
1 1/2 teaspoons vanilla extract
Spread cream cheese slices onto graham cracker crust. Top with remaining creamers and pecans. Place creamers and pecans on top of pie. Chill crust overnight, then refrigerate remaining pie.
Using food processor or by scoop, puree pecans. Press pecans onto crust and refrigerate until softened. To assemble pie, spoon cream cheese mixture over crepe mixture.
Grill pie over medium heat 30 minutes, or until pie is browned and a knife inserted in center comes out clean. Cool 10 minutes. Serve immediately. Garnish with candied pineapple and fruit preserves.