1 (9 inch) prepared graham cracker crust
2 eggs
1 cup butter
1/2 cup vegetable oil
2 tablespoons white sugar
4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
3 (8 ounce) cans crushed pineapple with juice
1/2 cup chopped pecans
2 tablespoons brandy
1/2 cup chopped walnuts
3 tablespoons brandy
1/2 cup butter, softened
1/3 cup packed light brown sugar
1/3 cup brandy liqueur
2 tablespoons brown sugar
Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9-inch pie pan.
In a large mixing bowl, beat eggs. Stir in 1 cup butter, oil, 2 tablespoons sugar, flour, baking soda, salt, cinnamon and pineapple juice. Beat well. Add eggs, 1/3 cup pineapple, pecans, brandy and walnuts, beat well. Pour batter into prepared pan.
Bake in preheated oven for 45 minutes, or until toothpick inserted in center comes out clean. Cool on a rack. Frost top and sides of pie with brandy glaze. Garnish.
Meanwhile, in a large bowl, cream together butter, brown sugar and 1/3 cup brandy liqueur; beat until medium. Stir in brown sugar and brandy liqueur. Spread evenly over pie. Cover with remaining fruit.
Bake in preheated oven for 40 to 50 minutes, or until toothpick inserted in center comes out clean. Cool completely before serving.