Pineapple Cream Pie

This pie is more of a cheese cake than a pie. The first time I made it I fell in love with and I am an admitted cheese cake hater. I found the recipe on an Austrailian site. For you Aussies the original recipe calls for a crust made from Nice Biscuits. The biscuits are not available in my area, but a grahamcracker crust works well.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1 (9 inch)  graham cracker pie crust
• 8  ounces cream cheese
• 14  ounces sweetened condensed milk
• 1⁄3 cup lemon juice
• 15 7⁄8 ounces  crushed pineapple in syrup
• 1 1⁄3-1 2⁄3 cups heavy cream
•  dark chocolate

Directions

1. Process cream cheese in a food processor till smooth.
2. Add in the condensed milk and the lemon juice and process till smooth.
3. Take the blade out and stir in the pineapple by hand then pour into the pie shell. The 15 7/8 oz of pineapple is a direct metric conversion My pineapple comes in 20 oz cans. I spoon out 3/4 of the can and then drain. I then add the other 1/4 of the can.
4. Place in the fridge to set,.
5. Whip the cream until stiff.
6. After pie has set, spread or pipe the whipped cream, over the top of the pie.
7. Finely grate chocolate over the top of the pie.