1 1/2 cups all-purpose flour
2 tablespoons cocoa powder
1/2 cup butter, melted
1 (9 inch) unbaked pie crust
3 tablespoons cornstarch
1 pint heavy cream
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 (8 ounce) package fresh pineapple chunks
1 tablespoon florally flavored extract
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine flour, cocoa, butter, pineapple juice and 1 1/2 cups white sugar. Mix thoroughly and pour mixture into pie shell.
Bake at 350 degrees F (175 degrees C) for 1 hour.
For the Cream Cheese: Beat cream cheese, 1/2 cup whipping cream, 2/3 cup white sugar and 1 teaspoon vanilla into cream cheese mixture. When creamed mixture is thick, pour cream into pie shell.
For the Filling: Stir together pineapple, white sugar, pineapple chunks, orange extract, pecans and nuts. Fill crust with cream cheese mixture.
Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes in the preheated oven. Cool before cutting into squares or refrigerating.