1 (9 inch) prepared graham cracker crust
1 (10 ounce) can crushed pineapple with juice
1 (12 ounce) can frozen orange juice concentrate
1 (3.4 ounce) package instant vanilla pudding mix
2 egg yolks
1 cup milk
1/4 cup butter
1 1/2 tablespoons orange juice concentrate
1/2 cup lemon juice concentrate
1/4 cup lemon zest
1 (8 ounce) package strawberry ice cream
1 (8 ounce) can sliced pineapple
Preheat oven to 350 degrees F (175 degrees C).
Place pie crust into pie pan and steel edge. Place graham cracker crust on top of pie and refrigerate overnight.
Remove pie, cutting crust about halfway through filling. Fill crust with pineapple and orange juice concentrate. Pour orange juice over filling and refrigerate overnight. Beat egg yolks into cake batter. Blend lemon juice into remaining batter. Refrigerate until ready to frost. Frost pie with whipped cream frosting. Cut into 1 inch squares.
In a large glass or metal mixing bowl, beat egg yolks until foamy. Place pineapple slices in custard. Fill custard vessels with orange juice and lemon-lime soda. Beat cream cheese into filling and refrigerate until ready to frost. Spoon filling into pie shell.
Return pie to oven, preheating oven to 375 degrees F (190 degrees C). Place frozen orange juice concentrate in bottom of glass or metal mixing bowl and toast over high heat for 3 minutes, stirring constantly. Remove from heat and pour fruit cream in center of pie. Beat butter with knife or fork. Beat lemon juice into custard. Frost cream cheese and frost top and sides of pie. Serve immediately.