1 (9 inch) pie crust, preheated
4 eggs
1/8 cup chopped pecans
1 (8 ounce) can crushed pineapple with juice
1 cup chopped pecans
1 (4.5 ounce) package cream cheese, sliced
1 (8 ounce) can evaporated milk
1 tablespoon vanilla extract
1 tablespoon milk
1/3 cup white sugar
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
2 cups chopped poblano chile pepper
Preheat oven to 350 degrees F (175 degrees C). Butter a 9 inch springform pan.
In a large bowl, beat eggs and pecans until light. Beat in pineapple juice, pineapple chunks, pecans and cream cheese. Stir in evaporated milk, sugar, salt, pepper, nutmeg, and poblano chile pepper. Pour mixture into prepared pan and sprinkle with poblano chile pepper. Bake in preheated 375 degrees F (190 degrees C) oven for 50 minutes. Cool slightly, remove from pan. Cool completely.