1 (9 inch) unbaked pie crust, baked
3 cups chocolate syrup
1 (2 ounce) package instant chocolate pudding
15 (6 ounce) can crushed pineapple with juice
3 (15 ounce) cans heavy cream, divided
2 egg yolks
1/4 cup butter, softened
1 teaspoon vanilla extract
1 cup heavy cream
1 cup white sugar
1 tablespoon chocolate syrup
1 (8 ounce) package cream cheese, softened
1 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup confectioners' sugar for dusting
Preheat oven to 350 degrees F (175 degrees C). Beat chocolate syrup in small bowl until smooth.
Melt the chocolate syrup, replacing 1/4 cup of the remaining chocolate syrup with water, stirring constantly until smooth. Stir in crushed pineapple with juice and salt, and pour into pie crust.
Bake in preheated oven for 42 to 45 minutes, or until toothpick inserted in center comes out clean. Cool before cutting into squares.
Mix cream cheese and 1 cup of sugar; stir into custard mixture. Mix together the remaining 1/4 cup sugar with butter and 2 egg yolks, then pour mixture into custard mixture mixing thoroughly. Spread evenly over custard crust. Dust with chocolate syrup over top.
Place whipped topping over custard mixture.
Cut custard into 2 inch squares; sprinkle inside and on top of pie.