1 (9 inch) prepared chocolate cookie crumb crust
1 (6 ounce) can crushed pineapple, drained, juice reserved 1 cup
1/4 cup white sugar
1/2 cup light corn syrup
1/3 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix together the chocolate cookie crumb mixture, pineapple juice, remaining 2 cups peach and reserved 1 cup pineapple juice. Beat in the corn syrup and pecans. Pour mixture into pan.
Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the pie comes out clean. Cool before serving.
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