120 ouncecan crushed pineapple or pineapple tidbits (or combination)
1tablespoonorange juice
3tablespoonshoney
1/4cupsugar
1tablespooncornstarch or Clear Jel
Whipped Topping (optional):
1cupheavy whipping cream
1/4cuppowdered sugar
1 teaspoonvanilla
Instructions
Filling:
In a saucepan, stir together granulated sugar, cornstarch and pineapple juice. Cook and stir over medium to medium-high heat until thickened and translucent (about 5 to 6 minutes).
Remove from heat, pour into a glass bowl, placing plastic wrap onto surface and refrigerate until completely cooled (about 2 hours).
Beat heavy cream and powdered sugar until still peaks form, and set aside.
In a large mixing bowl beat the cream cheese until creamy, about 2 minutes. Add in the cooled pineapple curd, and beat until thoroughly combined.
Add in the whipped heavy cream and mix with electric mixer a couple of minutes until thoroughly combined. Spread into prepared graham cracker pie crust, cover with plastic wrap and refrigerate until firm, about 1 to 2 hours.
Top with whipped cream and sundae sauce and serve.
Pineapple Topping (Sundae Sauce):
Drain juice from canned pineapple into a sauce pan, reserve fruit.
Stir in orange juice, honey, sugar, and cornstarch stirring with whisk to get all lumps out from cornstarch.
Cook and stir with whisk over medium to medium-high heat until juice and sugars are thick and bubbly. Stir in reserved fruit and refrigerate to cool.
Serve over pineapple cream pie or ice cream or anything else that could use a dose of luscious pineapple topping.
Whipped Cream:
Beat the whipping cream, sugar, vanilla, beating with electric mixer until stiff peaks form. Pipe or spread onto finished pie.