1 (15 ounce) can whole peeled pineapple chunks, juiced
1 (4 ounce) package cream cheese, softened
4 eggs, beaten
1/2 cup chopped pecans
1/2 cup butter, softened
1/4 cup brown sugar
1/2 cup creamy peanut butter
1 cup brown sugar
1/2 cup all-purpose flour
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, whisk together pineapple juice, cream cheese, eggs, pecans, butter, brown sugar and brown sugar until well blended.
Spread pineapple mixture evenly into a 9x13 inch baking dish. Place 1/2 cup of pineapple mixture on top of pie. Arrange remaining pineapple mixture over pie. Roll up pearls carefully, using a knife to make indentations in the center. Place on serving platter. Top with cream cheese mixture. Spread remaining pineapple mixture on top of pie.
Bake in preheated oven for 45 minutes, or until pepperjack cheese is bubbly and apples are tender.