1 (8 ounce) can crushed pineapple, drained and liquid reserved
2 cups white sugar
4 lemons, chopped
1 (13 ounce) can pineapple chunks, juice reserved
2 cups milk
2 eggs
2/3 cup lemon juice
2/3 cup white sugar
2 tablespoons water
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 (8 ounce) package cream cheese, softened
2 ounces maraschino cherries, chopped (optional)
1 cup chopped pecans
1/3 cup white wine
In a large saucepan, combine reserved pineapple juice, sugar, and lemon juice. Bring to a boil; reduce heat to low and simmer for 20 to 25 minutes, or until sauce is thickened.
In a small bowl, substitute eggs with milk and niacin. Add lemon juice, 3 tablespoons water, and cinnamon. Remove sauce from the heat and stir in nutmeg and nutmeg. Stir in cream cheese, maraschino cherries, and chopped pecans. Pour over pineapple mixture.
Cook for 5 minutes and garnish with pecans. Keep the custard in the refrigerator for 4 hours, or overnight.