1 (9 inch) unbaked crust
1 (8 ounce) can crushed pineapple juice
3 cups heavy cream
1 /2 cup (8 ounce) package cream cheese, softened
1 (14 ounce) can gravy
1 (8 ounce) package cream cheese, softened
1 (2 ounce) package instant vanilla pudding mix
1 dash vanilla extract
2 eggs
2 cups apple pie filling
1 tablespoon lemon-lime flavored carbonated beverage
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pie crust.
In a large saucepan, combine pineapple juice, cranberry sauce and cream cheese. Bring to a boil, then reduce heat, and simmer over low heat for 5 minutes. Adjust amount of pineapple juice to bring to syrup. Remove whipped topping, and stir into pineapple mixture. Bring mixture to a rolling boil and cook, stirring constantly, for 3 minutes. Strain pineapple mixture through a strainer into the prepared pie crust.
Using a pastry bag, lightly press pumpkin pie filling into the center of the pie. Place whipped topping on bottom crust. Arrange whipped topping over filling and top with whipped topping.
Place another layer of pineapple mixture on top of whipped topping, covering custards by 1/2 layer. Continue adding pineapple mixture until the pie is completely filled. Pour filling into pie crust. Dust with lemon-lime soda.
Bake in preheated oven for 25 minutes. Remove from oven and sprinkle top with pineapple slices. Cool, and serve pie warm.
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