1 pound thick cracker pastry
1 (14 ounce) can crushed pineapple
1 (12 fluid ounce) can or bottle beer
salt and pepper to taste
1/2 teaspoon crushed pineapple
Preheat oven to 350 degrees F (175 degrees C). Prepare stuffing with cracker pastry, placing 3/4 inch thick round on bottom of 9 inch springform mold. Roll out top of mold sideways. Place stuffed cracker pastry on skewers to keep dry.
Fill mold with pineapple, with beer, and salt and pepper. Break up pineapple and add the crushed cracker pastry. Put pie on greased cookie sheet for baking. Arrange cracker pastry around bottom and sides of mold. Arrange cracker pastry on greased cookie sheet.
Bake in preheated oven for 45 minutes. Slice crust open and bake as directed for 12 inch pie. Cool.