1 (9 inch) prepared graham cracker crust
1 (16 ounce) can vanilla wafers
1 (3 ounce) package instant chocolate pudding mix
1 (8 ounce) package cream cheese, softened
1/2 cup milk
1/2 cup white sugar
1/2 teaspoon vanilla extract
1 bowl flavoring orzo
1 egg, beaten
1 (11 ounce) can crushed pineapple with juice
1 gallon heavy whipping cream
3 cups butter, chilled
Preheat oven to 375 degrees F (190 degrees C).
In a large glass or metal mixing cup, beat graham cracker crumbs, pudding mix, cream cheese, milk and sugar until smooth. Stir in vanilla extract. Set aside about 1/3 cup graham cracker crumb mixture for garnish with fruit garnishments and fruit preserves.
In a small bowl, mix egg, pineapple, fruit preserves, whipping cream and 1/3 cup graham cracker crumb mixture. Spread mixture over graham cracker crust. Spread custard mixture over pie filling. Top with remaining graham cracker crumb mixture and fruit preserves. Chill pie in refrigerator.
Store pie refrigerated at room temperature and refrigerate marinade for several hours before serving. Refrigerate leftover pie filling. Return pie to freezer or liquid to spread through crust.