1 (5 ounce) package instant chocolate pudding mix
1 (3 ounce) can crushed pineapple juice
3 cups white sugar
1/2 cup evaporated milk
1 4 ounce can marshmallow creme
1 teaspoon vanilla extract
3 cups milk
1 (9 inch) prepared graham cracker crust
In a large bowl, combine pudding mix, pineapple juice, sugar, evaporated milk, marshmallow creme, vanilla extract and 1 cup milk. Mix well and put in the refrigerator.
Transfer the mixture to the pie crust. Pour filling over pudding and keep warm in the refrigerator.
To make the filling: In a large bowl, beat butter, 1/4 cup sugar, evaporated milk, marshmallow creme, vanilla and 1 cup milk until smooth. Beat in the white sugar mixture, scraping the bottom of the bowl. Beat the cream into the creme and egg and place on the bottom of the pie crust.