8 rounded bottom pie shells
1 cup butter, melted
1/3 cup all-purpose flour
1/3 cup brown sugar
1 teaspoon salt
1 teaspoon Dijon mustard
1/8 teaspoon ground black pepper
1 cup crushed pineapple with juice
1 pound Hawaiian-style corn muffin mix
1 1/4 cups cranberry sauce with 1 cup pineapple juice
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Evenly coat the bottom of one pie shell with butter.
In a large bowl, mix melted butter, flour, brown sugar, salt, mustard, pepper, pineapple, and corn muffin mix. Make a well in the center and pour the mixture into the crepe shell. Mix right around the edges to seal. Fill crust with crushed pineapple, cranberry sauce, pineapple juice, pecans, and pineapple chunks.
Bake for 45 minutes in the preheated oven, until bubbly and golden.