Crust:

• 4 oz Graham Cracker Crumbs
• 4 oz Butter
• 1/4 tsp Salt
• 1/3 cup Powdered Sugar

Melt butter. Mix all ingredients and press into the bottom of a 10″ springform pan. bake at 300°F for 10 minutes. Cool completely.

Filling:

• 2 8 oz packages Cream Cheese
• 2/3 cup Sugar
• 2 tsp Vanilla
• 4 Egg Yolks
• 1/2 cup Sugar
• 1/2 cup Water
• 1 tbsp Unflavored Gelatin (2 envelopes)
• 1 can Crushed Pineapple, drained. Save juice.
• 4 Egg Whites
• 1/2 cup Sugar
• 1 cup Heavy Cream
• 1 tsp Vanilla
• 1 small can Crushed Pineapple
• 1 tbsp Cornstarch
• 1 cup Heavy Cream
• t tbsp Sugar
• 1 tsp Vanilla

Whip cream cheese, sugar, and vanilla until smooth. Spread evenly over cooled crust.

Mix egg yolks, sugar, water, and gelatin in double boiler over simmering water. Cook, stirring constantly, until thick and lemon colored. Cool. Stir in drained crushed pineapple and mix well.

Beat egg whites with sugar to soft peak. Fold into cooled pineapple mixture.

Whip cream with sugar. Fold into pineapple/egg white mixture. Pour over cream cheese mixture. Refrigerate several hours – bets overnight.

While pie is chilling, mix reserved pineapple juice with cornstarch in a small saucepan. Add small can of  crushed pineapple and cook until thick. Refrigerate until cold.

To serve:

Whip final cup of heavy cream with sugar and vanilla. Pipe a decorative border around top of pie. Fill center with chilled crushed pineapple.

Refrigerate until ready to serve.