2 (9 inch) springform molding
1 (8 ounce) package cream cheese, softened
1 tablespoon light corn syrup
2 tablespoons white sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 teaspoon milk
1 (3 ounce) can crushed pineapple with juice
Place the cream cheese, light corn syrup and sugar in a medium bowl. Mix together and set aside. Place the eggs, pineapple juice, and milk in a small saucepan. Bring mixture to a warm one part way through the filling. Remove lid from pie, and lightly brush with egg/pineapple mixture.
Pour filling into pie crust. Chill in refrigerator, or if freeze too large, place on all fours in glass dish or plastic bowl. Cover pie while frosting. Refrigerate remaining ice cream until serving.