1 1/2 tablespoons vegetable oil
1/2 cup uncooked white rice
1 (8 ounce) package cream cheese, softened
1 (11 ounce) can sliced pineapple with juice
1 cup sliced almonds
3 eggs
1 cup chopped pecans
1 tablespoon lemon juice
1 tablespoon lemon zest
1 (15 ounce) can whole pineapple with juice
1 (8 ounce) can pineapple chunks
2 cups sliced almonds
1 (8 ounce) container frozen whipped topping, thawed
Heat oil in a large saucepan over medium heat. Add rice and stir; cook, stirring occasionally, for about 5 minutes, or until al dente. Remove from heat.
Meanwhile, beat cream cheese in a large bowl. Add cream cheese mixture to rice mixture; stir. Beat with hand while pouring 1/2 cup pineapple juice into bowl. Spread over rice mixture, stirring gently to keep from sticking.
Bake in preheated oven for 1 hour or until bubbly; cool completely. Garnish with sliced almonds, pecans and lemon juice. Chill pie in refrigerator; serve at room temperature.